Brill with Capers and Brown Butter
Photography by Aaron McLean.
If you don’t have a large enough pan for a whole brill, buy four small flounder or John Dory for individual serves.
Serves: 4
INGREDIENTS
1 whole brill, about 1kg
½ cup plain flour
sea salt and freshly ground pepper
80 grams butter
¼ cup capers
juice of 1 lemon
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley
METHOD
Put the flour on a large plate and season well. Dust the brill in the flour, shaking off the excess. Heat a third of the butter in a large sauté pan or on a flat grill plate and cook the brill for 4-5 minutes each side, carefully turning it over with a large fish slice to prevent it breaking. Transfer the brill to a large serving plate and keep warm in a low oven.
Add the remaining butter to the pan and cook over a medium heat until a good golden colour and has a lovely nutty aroma. Add the capers, lemon juice, garlic and parsley and cook for 2 minutes. Season.
To serve: Pour the brown butter and capers over the brill and serve immediately with a simple green salad and boiled potatoes, seasoned and lightly crushed.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.