Roast brill with tapenade, potatoes and olives Archive
Ingredients
- 1 tbsp olive oil
- 25g/1oz butter
- 150g/5½oz fillet brill, skin scored
- salt and freshly ground black pepper
- 100g/3½oz black olives, pits removed, chopped
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 tbsp chopped fresh parsley
- 200g/7oz cooked new potatoes, quartered
- 75g/2¾oz black olives, pits removed, chopped
- 4 cherry tomatoes, quartered
- ½ lemon, cut into wedges
More Like This
Fillet of Brill Recipe - Great British Chefs
greatbritishchefs.com
Whole roast bream with potatoes & olives recipe | Good Food
bbcgoodfood.com
Whole roast bream with potatoes & olives recipe | Good Food
bbcgoodfood.com
Pan-fried sea bream with olive and tomato tapenade | Tesco Real Food
realfood.tesco.com
Sautéed Sole with Olives | Saveur
saveur.com
:max_bytes(150000):strip_icc()/6751818-81f002fb21344f5da6ff1f732dcd2b78.jpg)
Roasted Potatoes with Tomatoes, Basil, and Garlic Recipe
allrecipes.com
Olive tapenade crusted chicken and quinoa with roasted garlic, roasted red peppers and basil Recipe
foodnetwork.co.uk
Lobster Risotto - Fresh-Pressed Olive Oil
freshpressedoliveoil.com