Sicilian Style Brill
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 handful rosemary needles, fresh (approx. branch)
- 6 tablespoon olive oil, extra virgin
- 4 fish fillet (s) or steaks brill, turbot or halibut (200 g each)
- some sea salt and freshly ground black pepper
- 2 large lemon (s), untreated
- 1 handful capers, pickled
- 8 anchovies fillets (anchovies)
- 1 splash white wine or prosecco
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Chop the rosemary in a mortar and stir in the oil. Brush the fish with half of the oil mixture, season well with salt and pepper and place in an ovenproof dish or on a baking sheet.
- Wash lemons with hot water, rub dry and cut into slices on a vegetable slicer or with a sharp knife. Spread 4–5 lemon slices on each fish fillet or steak. Scatter capers on top, place anchovy fillets on top. Drizzle with the remaining flavored oil.
- Cook the fish fillets for 15 minutes and the steaks for 25 minutes in the preheated oven. Pour a splash of white wine or prosecco over it. Take out and let rest for 5 minutes. Drizzle with a little lemon juice if desired. A salad or steamed green vegetables go well with it.
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