Now that I shared my recipe for my first foray into fish stock, I feel I should probably do the same with the actual brill I had for lunch (from whence the bones came). This was a super-lazy lunck, and I feel ever-so-slightly guilty for even calling it a ‘recipe’. My friend M was round again, this time to do some hard labour – lifting some seriously heavy antique radiators into the house – so I thought the least I could do was feed him some tasty fish. Because fish makes you strong, see? Strong enough to lift a solid cast iron radiator? Why yes.
Also, brill is a flat fish, which is a bit of a nightmare to fillet and remove the feathers/gills. I would strongly suggest asking your fishmonger to do this for you, or at least removing the feathers. I stupidly tried to do it with scissors, which worked…not so well. M was a fisherman in a former life and he managed to chop ye olde fish head off with a knife without any problem, after he had a hearty chuckle at my attempts to snip my way through bone and flesh. Like I said, I’m not proud.
1 whole brill, feathers and head removed
juice of 1/2 a lemon
About 3 tbsp butter
2 Bay leaves
Leaves from 1 sprig of oregano
Salt and plenty of black pepper
In a casserole dish laythe herbs and place the brill on top, belly-side down. Add butter in knobs along the top, season well and squeeze over the lemon juice. Roast in the oven for about 15-20 minutes until the fish forms tender flakes. Do NOT overcook!
When cooked, using a wooden spatula gently lift off the fish fillets and spoon over the lemony, herby butter.
Serve with boiled potatoes.