( Scophthalmus rhombus )



Brill Fish Fingers

  • 1 free range egg beaten

  • 85g breadcrumbs
  • zest and juice 1 lemon
  • 1 tbsp olive oil
  • 400g skinless brill sliced into 12 stripes

Roast brill with tapenade,potatoes and olives





  1. Heat oven to 180°. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs 
  2. Brush a non-stick baking sheet with olive oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking
    sheet and bake for 20 mins until golden 


  1. Preheat the oven to 180°
  2. 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 min.
    Transfer to the oven to cook for about 5 min
  3. For the tapenade, place all the ingredients into a food processor and blend until smooth
  4. 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
  5. 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