Baked brill with garden peas and samphire recipe

Baked Brill with Garden Peas and Samphire recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for baked brill with garden peas and samphire offers a delightful combination of flavors and textures. The succulent brill is oven-baked to perfection, accompanied by the freshness of garden peas and the unique briny taste of samphire. This dish is not only visually appealing but also easy to prepare, making it a great choice for a special dinner or a weekend treat. The blend of seafood, vegetables, and herbs creates a harmonious balance that will surely impress your taste buds.

Keywords: baked brill, garden peas, samphire, seafood, easy to prepare

Baked brill with garden peas and samphire recipe details

Baked brill with garden peas and samphire recipe, recipe Rating: 4.7
Number of votes:127 

Ingredients

4	brill fillets, about 225g each
	salt and fresh ground pepper, to taste
1 tsp	plain flour
1 tsp	sunflower oil
150 ml	white wine
150 ml	stock, fish or vegetable
600 g	fresh peas, shelled
	basil, as garnish
250 g	samphire
25 g	unsalted butter

Instructions

Set the oven as high as it will go.

Rinse the fish and pat dry with kitchen paper. Lightly season and dust with flour.

Heat the oil in alarge frying pan and fry the fish for about 1 minute on each side. Transfer the fillets to an ovenproof dish and cook for about 5 minutes or until tender.

Pour the wine and stock into a saucepan and cook the peas until just tender. Set aside to keep warm.

Rinse the samphire and remove any woody bit, discoloured or damaged parts. Bring about 200ml of water to a boil in a saucepan and place the samphire in a colander and steam for a few minutes with a cover over the colander. Toss them after 2-3 minutes and cook for another 2-3 minutes until tender.

Divide the peas and samphire between 4 plates and add a portion of fish. Serve immediately with a garnish of a few basil leaves.

About the recipe:
The brill is a flatfish, related to the turbot. They can get quite large, up to 3Kg in weight and have a broadly circular appearance when seen broadside.

Samphire is a fleshy plant that some refer to as a seaweed – it is not, but a land plant that grows, often on rocks, in the spray zone. It may be underwater sometimes, at very high tides for example, and is often covered with salt. It is quite delicious, equated by some to asparagus and is sometimes called sea asparagus. It is often sold by fishmongers but can also be readily collected if you live close to the sea, but it does not grow everywhere.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a