Braised brill steaks with fennel, garlic and white wine

Braised brill steaks with fennel, garlic and white wine

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is a pretty forgiving way of cooking fish – give it a few minutes longer in the oven by mistake and the texture shouldn’t be ruined. Sometimes all you need is perfect fish cooked simply and eaten as cleanly as this. All I would serve on the side are some new potatoes tossed with chopped dill. Turbot or large hake steaks can be cooked in the same way.

Ingredients

Quantity Ingredient
4 brill steaks, about 200g each, de-scaled (ask your fishmonger to do this)
olive oil, for cooking
2 white onions, peeled and sliced
200g unsalted butter, softened
8 garlic cloves, peeled and sliced
4 fennel bulbs, trimmed and quartered, any feathery fronds reserved
500ml white wine
4 bay leaves
sea salt
freshly ground black pepper
lemon wedges, to serve

Method

  1. Preheat your oven to 180°C. Have the fish steaks ready at room temperature.
  2. Add a good drizzle of olive oil to a large ovenproof sauté pan or shallow flameproof casserole and place over a medium heat. When hot, add the onions and cook, stirring occasionally, for 4 minutes. Add half the butter, followed by all of the garlic and fennel. Cook for another 5 minutes, stirring from time to time. Add the wine and bay leaves and cook for a further 5 minutes, again stirring occasionally.
  3. Rub the remaining butter into the brill steaks and season them all over with salt and pepper. Lay the fish steaks on top of the vegetables and pop the dish into the oven. Cook for 10–12 minutes until the fish is just cooked through.
  4. Serve immediately, scattered with any reserved fennel fronds. Serve lemon wedges on the side and new potatoes tossed with chopped dill, if you like.
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