Whole roast brill with fennel seeds, lemon, chilli

Name: Whole roast brill with fennel seeds, lemon, chilli
Yield: 2
Ingredients: 2 tsp fennel seeds; 1 tsp black peppercorns; 25g butter, softened; Grated zest of 1 lemon; 1½ tsp dried chilli flakes; 2 garlic cloves, peeled and grated; A small handful of fennel fronds, chopped (optional); 1 brill fish (New Zealand turbot), 1.5kg, cleaned; Boiled new potatoes & green salad, to serve

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https://healthimprovements.info/recipes/whole-roast-brill-fennel-seeds-lemon-chilli/08fw7l0d — Whole roast brill with fennel seeds, lemon, chilli

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by Gill Meller

Jul 12, 2019

“Brill is a sensational flat fish with firm white flesh and a great flavour – just as good as turbot, its more celebrated cousin. When you cook it in the wood oven, its skin crisps, blisters and tears and it gets deliciously smoky. I love it with this butter – flavoured with fennel seeds, black pepper, chilli and lemon. As it melts, it finds its way into the fish, keeping it beautifully moist” - Gill Meller. This is an edited extract from Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller. (Bloomsbury Publishing, $35). Out August 5, 2019.

2 tsp fennel seeds
1 tsp black peppercorns
25g butter, softened
Grated zest of 1 lemon
1½ tsp dried chilli flakes
2 garlic cloves, peeled and grated
A small handful of fennel fronds, chopped (optional)
1 brill fish (New Zealand turbot), 1.5kg, cleaned
Boiled new potatoes & green salad, to serve

Method

1.

Preheat oven to 240°C. Put the fennel seeds and black peppercorns into a mortar and crush them coarsely with the pestle. Transfer to a bowl and mix with the butter, lemon zest, chilli flakes, garlic, chopped fennel fronds, if using, and some salt and pepper.
2.

Rub a small amount of the butter over the base of a large baking tray. Place the brill in the middle of the tray. Rub the top of the fish with the remaining fennel butter and season lightly with salt and pepper. Place the tray in the oven and cook, rotating the tray once or twice, for 15-20 minutes, or until the fish flesh just comes away from the bone. Remove the fish from the oven and serve at once, with new potatoes and a green salad.