Baked Brill with Cherry Tomatoes and Pesto Cream
Serves 4
The sweet flesh of brill works well with the slight acidity of the basil flavoured crème fraîche. Serve with smashed new potatoes and salad.
Ingredients
- 4 nice fillet pieces of brill
- 10g (½ oz) butter
- 150g (6 ozs) cherry tomatoes
- 15ml (1 tbsp) pesto
- 150ml (5 fl oz) crème fraîche
- salt and pepper
- 1 small bunch of watercress
Method
- Preheat the oven to 200C / 400F / Gas Mark 6.
- Season the fish with salt and pepper.
- Use the butter to grease a shallow baking dish which will take the fish snugly.
- Wash and halve the cherry tomatoes and sit between and on top of the fish.
- To make the sauce, mix the pesto with the crème fraîche and spoon over the fish and tomatoes.
- Bake for 15 minutes or until the fish is just cooked.
- Carefully lift each piece of brill onto a warm plate and spoon over any remaining tomatoes and sauce. Add a garnish of watercress.
