Brill with anchovies, cream and rosemary

Winter

It’s difficult to explain just how tasty this sauce is and how well it works with a firm, well flavoured fish like brill. It’s quick to make too, so once the fish is in the pan everything comes together in a matter of minutes. I like to serve it with crisp sautéed potatoes and a sharply dressed green salad.

Serves 4

Ingredients

4 brill fillets, 120 to 150g each, skin on
1 tablespoon extra virgin olive oil
6 to 8 anchovies in oil
1 to 2 medium hot dried chillies, deseeded and sliced
4 garlic cloves, peeled and thinly sliced
4 to 6 rosemary sprigs, leaves roughly torn
2 thyme sprigs, optional
100ml double cream
Sea salt and freshly ground black pepper

Method

Season the brill fillets well with salt and pepper. Heat the olive oil in a large non stick frying pan over a medium high heat. When the oil is hot, add the brill skin side down. Fry for 4 to 5 minutes, until the fish has cooked about three quarters of the way up the fillet.

Remove the pan from the heat and carefully lift the fish on to a plate.

Return the pan to the heat and add the anchovies, chilli, garlic, rosemary and thyme if using. Move everything around the pan with a spatula for 2 to 3 minutes until the anchovies begin to break down and the garlic and rosemary smell fragrant.

Return the brill to the pan, this time skin side up. Give the pan a gentle shake, then add the cream along with 2 tablespoons of water and bring the liquid to a gentle simmer.

Cook for 4 to 6 minutes until the sauce thickens and bubbles around the fish. Taste the sauce and adjust the seasoning if needed.

Remove from the heat. Place a piece of fish on each plate, spoon over the sauce and serve straight away.

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