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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!