Whole Roast Brill with New Potatoes, Capers & Brown Butter & Garden Salad Leaves

Method

1. 1. Preheat your oven to 220˚C / 200˚C fan / 425˚F / Gas Mark 7.
2. 2. Begin by placing the baby new potatoes in a large saucepan of cold, well-salted water. Bring to a gentle boil and cook for 15–20 minutes, or until the potatoes are tender when pierced with a knife. Drain and set aside.
3. 3. Meanwhile, prepare the brill. Pat each fish dry with kitchen paper, then season generously with sea salt and freshly ground black pepper. Drizzle with a little olive oil and place on a lined baking tray.
4. 4. Roast the fish in the preheated oven for 10–20 minutes, depending on their size. You'll know the fish is perfectly cooked when the flesh flakes easily and the skin lifts away without resistance — it should be delicately opaque and just set in the centre.
5. 5. While the fish and potatoes are cooking, make the brown butter sauce. Place a large frying pan over high heat and melt 100g of butter until it begins to foam. Add the lemon juice and capers, and continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown and emits a rich, nutty aroma. Immediately remove from the heat to prevent burning and set aside.
6. 6. Once the potatoes are drained, return them to the warm pan and toss with the remaining 50g butter, along with a little salt and pepper, until glistening and well-coated.
7. 7. To serve, carefully lift each brill onto individual plates. Gently peel back the skin and spoon over the warm brown butter and caper sauce. Tear over a few sprigs of fresh dill for an aromatic finish. Accompany with the buttered new potatoes and a handful of simply dressed garden salad leaves, drizzled with a little extra virgin olive oil.

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Ingredients

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