Baked Brill

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January 13, 2017 by dgarnett2013

Baked whole or half Brill: You’re All Invited by Margot Henderson



Serves 2 – 6 depending on size of brill


  • 1 whole brill or half brill
  • 50ml olive oil
  • sea salt and freshly ground black pepper
  • 75g butter
  • 1 lemon


Ask your fishmonger to scale and gut the fish.

Preheat the oven to 200℃.

Wash the fish and pat it dry, making sure the cavity is clean.

Brush it with olive oil and season with salt and pepper.

Heat an oven tray that is big enough to hold the fish and that will fit in your oven, and, once hot, drizzle with a little olive oil.

Place the fish on the pan and blob a few bits of butter over it.

Squeeze over half the lemon and bake for 10 mins.

Turn the girl on and finish by browning the fish for 2 mins.

Serve with braised fennel or new potatoes, juts to be a bit old school.

Made the day Tony Snowdon died. This photo of my First Holy Communion was taken at Bradley in 1980.


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