Whole oven poached brill with tomatoes, thyme and saffron recipe – Rockfish

Name: Whole oven poached brill with tomatoes, thyme and saffron recipe – Rockfish
Ingredients: Olive oil; 1 brill weighing about 1.5 kg / 3lb; 4 ripe tomatoes; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 1 tbsp fresh thyme leaves; 1 small dried birds eye chilli – optional; Good pinch of saffron; A splash of Pernod or aniseed flavoured alcohol – optional – but if you are worried about the flavour of aniseed, don’t. It doesn’t take over the dish but really adds a wonderful depth.; A glass of dry white wine; A small handful of finely chopped parsley

therockfish.co.uk

If you are a shellfish lover you could add a few mussels, or clams or cockles during cooking. A good accompaniment with this would be some aioli, some good bread and some spinach.

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Ingredients

Olive oil
1 brill weighing about 1.5 kg / 3lb
4 ripe tomatoes
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
1 small dried birds eye chilli – optional
Good pinch of saffron
A splash of Pernod or aniseed flavoured alcohol – optional – but if you are worried about the flavour of aniseed, don’t. It doesn’t take over the dish but really adds a wonderful depth.
A glass of dry white wine
A small handful of finely chopped parsley