Brill with roasted root vegetables and red wine sauce

Brill with roasted root vegetables and red wine sauce

British Seafood
David Loftus

This dish, from my Seafood and Grill restaurant, looks amazing and flies out of the kitchen door when we put it on the menu. Brill is at its best in the colder months; it goes without saying that root veg are at their best at this time too. I cook the fish on the bone for optimum flavour. A full-bodied red wine sauce takes the dish to a whole new level.


Quantity Ingredient
2 portions brill tranche, about 170 g each
olive oil, for cooking
5 garlic cloves, unpeeled
2 sprigs thyme
50g unsalted butter, diced
cornish sea salt
freshly ground black pepper

Roasted root vegetables

Quantity Ingredient
2 small beetroots, cleaned
or 1 large beetroot, cleaned
50ml white wine vinegar
2 carrots, peeled
2 parsnips, peeled
olive oil, for cooking
1 red onion, peeled and cut into wedges, root end intact
3 garlic cloves, peeled and crushed
1 sprig thyme
50g unsalted butter

To serve

Quantity Ingredient
1 quantity Red wine sauce
1 garlic clove, peeled and finely chopped
2 tablespoons flat-leaf parsley, chopped
a few sprigs thyme


  1. Heat your oven to 220°C. For the roasted vegetables, place the beetroot in a small pan, add enough water to cover and the wine vinegar and bring to a simmer. Cook for about 15 minutes until a knife inserted into the beetroot meets with a little resistance, not until the beetroot are completely soft. Leave to cool in the water, then peel the beetroot with a small knife and cut roughly into 1 cm thick rounds. Cut the carrots into similar sized rounds. Quarter the parsnips lengthways and cut out the woody core. Place the carrots in a pan of salted water and simmer for about 3 minutes until partially cooked, then add the parsnips and cook for a further 3 minutes. Drain the vegetables and allow to cool on a tray.
  2. Drizzle some olive oil into a roasting tray large enough to hold all the vegetables. Add the red onion wedges, garlic and thyme and roast in the oven for 5 minutes. Add the par-cooked vegetables, season with salt and pepper and roast for 10 minutes.
  3. Meanwhile, pat the brill dry with kitchen paper, place in a roasting tray and drizzle with some olive oil. Season with salt and pepper, add the unpeeled garlic cloves and thyme and place in the oven. Roast for 5 minutes, then dot the fish with the diced butter and return to the oven for 5 minutes. Baste the fish with the buttery juices and roast for a further 3 minutes. Baste the fish again and set aside in a warm place to rest for 5 minutes before serving.
  4. While the fish is resting, bring the red wine sauce to the boil. Pour the cooking juices from the fish through a sieve into the sauce and bring back to a simmer. Add the chopped garlic and parsley and pour into a warm jug ready for serving.
  5. Lay the brill portions on the roasted vegetables with the roasted garlic cloves and a few thyme sprigs. Serve at once, giving the sauce a stir before pouring it over the fish to re-distribute the garlic and parsley.
British Seafood
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