This very simple recipe is great for fresh Brill, especially the exceptionally fresh Brill caught by Nigel Taylor in his boat Innisfallen. He lands his catch Sun/Mon and we have it in the shop by noon on Tuesday! Using the freshest of fish means you don’t need sauces to give your dishes taste!
Image and recipe inspiration courtesy of AFTouch-cuisine
4 fillets of brill (or other flat fish) 5-6 oz each
8 cloves of garlic, thinly sliced
Large bag of fresh spinach ready to microwave
Grape seed oil
Salt and black pepper
In a large non-stick frying pan blend together the oils and butter. When hot, roast the fish for 3 to 4 minutes on each side without burning the fat. Lightly season. You will probably need to do two batches, so keep the fish warm in the oven (cover with foil).
At the same time you are finishing off the last fillets, follow the instructions on the bag of spinach cooking it in the microwave.
You should have some juices left in the frying pan, if not, add a little more oil. Over a high heat, shake the thinly sliced garlic into the pan and fry gently for a minute or two without burning. Dry off on kitchen paper.
Divide the spinach into 4 portions on four warm plates. Season lightly. Place a fillet of brill on each and then gently shake a few garlic flakes on each.