Roast briell with green olives and cherry tomatoes


by: Debbi

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.


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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

Nutrition Facts
Roast briell with green olives and cherry tomatoes

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

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1.  Pit the olives, and out them in half.

2.  Heat 2 nonstick pans if you have them and divide the sunflower or vegetable oil between them. Season the fish and put into the pans. Fry on one side quite fast, so that they become nice and golden underneath (this will take about 3 minutes for fillets, about 6 if you are using steaks). Turn them over and immediately lift the fish out of the pans. Keep warm.

3.  Divide the white wine between the two sauté pans and allow the alcohol to evaporate. Add half the tomatoes, then the passata and olives and a garlic clove to each pan and gently squash a couple of the tomato pieces. Add a ladleful of water (or, if you have made any fish stock as above, add this instead).

4.  Let the sauce reduce for a minute or so, then put in the fish and gently heat it through.

5.  Blanch the lettuce leaves in boiling salted water for 1O seconds — virtually just in and out — so that you keep the flavor, color and texture. Drain and toss the lettuce in a couple of tablespoons of the olive oil.

6.  Arrange some lettuce in the middle of each of your serving plates. Lift the fish from the sauce and place on top. Mix together the 2 pans of sauce, add the lemon juice, parsley, and the remaining olive oil. Mix in and spoon over the fish.

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