Cornish brill are line-caught off the coast of Cornwall using traditional fishing methods. Particularly good at this time of year, they have an appealing flavour and firm white flesh. Here they are teamed with a few good-quality ingredients to create a quick, yet stylish dish - just right for relaxed entertaining. Why not try this recipe in Seafood Week, 3-10 October.
Roasted Brill with Crab
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- 3 Cornish Brill fillets, about 350g each (from the Fish Service Counter, ask that the fish be skinned)
- 1 pack fresh tarragon
- 6 shallots, thinly sliced
- 1 lemon, thinly sliced
- 3 tbsp olive oil
- 150g butter, softened
- 3 tbsp capers, drained and rinsed
- 1 small Freshly Cooked Dressed Cromer Crab, about 130g (from the Fish Service Counter)
- Preheat the oven to 200°C, gas mark 6. Halve the skinned brill fillets and check for bones. Season on both sides with salt and freshly ground black pepper. With the skinned side facing up, fold each fillet over, tucking in the 'frilly' edges to make a neat shape.
- Scatter half the tarragon sprigs in a large roasting tin. Add the shallots and lemon slices, then place the brill fillets on top and drizzle with olive oil. Roast for 20 minutes, or until the thickest part of the fish flakes easily when pierced with a knife.
- Meanwhile, pull the remaining tarragon leaves from the stalks and chop roughly. Beat with the butter and a little salt and freshly ground black pepper in a bowl. Stir in the capers and crab meat until just combined, then spoon into a small serving bowl.
- Place the brill fillets, shallots and lemon slices on warm serving plates. Spoon over any pan juices, then top with a little of the crab butter so it melts slowly over the fish. Serve the remaining butter separately.