Herb crusted fillet of brill with minted jersey royals

Serves 4

Ingredients

• 4 large fillets of brill
• Approx 250g cherry tomatoes
• 2 shallots
• 1 small bunch basil, plus extra to garnish
• 4-6 large slices of stale bread made into crumbs
• 150g grated Parmesan
• 1 medium bunch parsley
• 500g Jersey Royals, or other new potatoes
• Small bunch mint
• Butter
• 200g green beans, topped
• 2 shallots, finely sliced (to go with beans)
• Olive oil
• Sea salt & freshly ground black pepper

Method: How to make herb crusted fillet of brill

with minted jersey royals

1. Place the brill fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and sauté the fish for approximately 1 minute on each side, or until they’re golden brown. Remove to rest on a baking tray.

2. In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside.

3. To make the salsa, chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.

4. Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked.

5. Scrub the potatoes and cut any larger ones in half. Bring to the boil in salted water and simmer for 8-10 minutes. Drain the potatoes, slice and set aside. Heat a little butter in a pan with a spoonful of water, roughly chop the mint leaves and add to the butter/water emulsion. Add the potatoes and sauté until lightly golden.

6. Blanch the beans in a pan of boiling salted water for 2 minutes. Sauté the shallots in hot olive oil until soft. Drain the beans thoroughly and add to the shallots, sauté for 2 -3 minutes.

7. Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.

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