Roast brill with tapenade, potatoes and olives
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Preheat the oven to 180C/350F/Gas 4.
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For the roast brill, heat the oil and butter in a frying pan. Season the fish and fry until golden-brown on both sides, about 3-4 minutes. Transfer to the oven to cook for about five minutes.
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For the tapenade, place all the ingredients into a food processor and blend until smooth.
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For the potatoes and olives, heat the oil and butter in a frying pan and fry the potato quarters until they start to take on some colour. Stir through the olives and seasoning, and continue to cook until the potatoes are nicely browned.
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To serve, arrange the fish on a bed of the potatoes and olives, and spoon the tapenade over the top. Garnish with the cherry tomatoes and wedges of lemon.
Ingredients
For the roast brill
- 1 tbsp olive oil
- 25g/1oz butter
- 150g/5½oz fillet brill, skin scored
- salt and freshly ground black pepper
For the tapenade
- 100g/3½oz black olives, pits removed, chopped
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 tbsp chopped fresh parsley
- salt and freshly ground black pepper
For the potatoes and olives
- 1 tbsp olive oil
- 25g/1oz butter
- 200g/7oz cooked new potatoes, quartered
- 75g/2¾oz black olives, pits removed, chopped
- salt and freshly ground black pepper
To serve
- 4 cherry tomatoes, quartered
- ½ lemon, cut into wedges
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