
Roast briell with green olives and cherry tomatoes

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We make this dish with scarola, a crunchy Italian winter lettuce with a yellow heart romaine lettuce is a good substitute. Usually in the restaurant we cook the brill on the bone so if you can, ask your fishmonger to cut it into steaks, with the bone in, rather than fillets. If he has any extra brill bones, you can also make a very simple fish stock to use for the sauce, by putting them in a pan with sonic halved onion, chunks of carrot, celery, a handful of parsley stalks, a hay leaf and sonic peppercorns. Put in enough water to cover, bring to the boil, then turn down to a simmer, cook for 20 minutes and strain. If you don't have the bones, or the time, just use water.
ingredients
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serves: 4
12 giant green olives (preferably Cerignola, with the pits)
4 teaspoons sunflower or vegetable oil
4 skinless fillets of brill (or steaks, each about l/2 pound)
1 wineglass of white wine
8 cherry tomatoes (halved)
1 tablespoon tomato passata
2 cloves garlic (crushed)
1 head romaine lettuce (separated into leaves)
5 tablespoons extra virgin olive oil
1 lemon (juice)
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 463
- Total Fat: 24.7 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Cholesterol: 105.2 mg
- Sodium: 873 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 7.3 g
- Sugars: 9.4 g
- Protein: 39.1 g
preparation

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