The red wine sauce adds colour and richness to this wonderful dish. Halibut and John Dory are also good cooked this way.
4 fillets of brill, about 175 – 200g / 6-7oz each, skinned
150g / 5oz / 10tbsp chilled butter, diced, plus extra for greasing
115g / 4oz shallots, thinly sliced
200ml / 7fl oz / scant 1 cup robust red wine
200ml / 7fl oz / scant 1 cup fish stock
salt and ground black and white pepper
fresh flat leaf parsley leaves and chervil, to garnish
Preheat the oven to 180C / 350F / Gas 4. Season the fish fillets on both sides with salt and ground black pepper. Generously butter a shallow flameproof dish, which is large enough to take all the brill fillets in a single layer. Spread the shallots in an even layer in the dish and lay the fish fillets on top. Season well with salt and ground black pepper.
Pour in the red wine and fish stock, cover the dish with a lit or foil and then bring the liquid to just below boiling point. Transfer the dish to the oven and bake for 6-8 minutes, or until the brill in just cooked.
Using a fish slice (metal spatula), lift the fish and the shallots on to a serving dish, cover with foil and keep hot.
Transfer the dish to the stove and bring the cooking liquid to the boil over a high heat. Cook it until it has reduced by half. Lower the heat and whisk in the chilled butter, one piece at a time, to make a smooth, shiny sauce. Season with salt and ground white pepper, set the sauce aside and keep hot.
Divide the shallots amongfour warmed plates and lay the brill fillets on top. Pour the sauce over and around the fish and garnish with the fresh flat leaf parsley or chervil.
More Brill Recipes
About.com Home Cooking – Brill Steak with Lemon, Anchovies, Capers and Rosemary Recipe
Telegraph UK – Brill roasted with fennel leaves and samphire
Gordon Ramsay – Herb Crusted Brillbrill recipes rick stein
Turbot Recipes Gordon Ramsay