Brill roasted with sweet pepper sauce
Gino D'Acampo surprises yet another unsuspecting victim with his Kitchen Kidnap. This week the lucky target is Keiran Blaszczyk, a college teacher from Southfields, who has been nominated by his mum Terrie. Terrie says the whole family are in desperate need of Gino's help because although Keiran loves cooking he uses way too much spice in his food!
Brill roasted with sweet pepper sauce
Serves: 4
Ingredients
4 brill fillets, about 180g each70g breadcrumbs2 tablespoons freshly chopped parsleyZest of 1 unwaxed lemon50g butter, meltedSalt and black pepper to tasteFresh basil leaves to garnishFor the sweet pepper sauce1 x 290g jar roasted peppers in oil1 x garlic clove, peeled and sliced100ml fish or vegetable stock
Pre-heat the oven to 200 degrees/gas mark 6
First make the sauce. Place 1 tablespoon of the oil from the jar of peppers in a small pan. Heat gently over a low heat and fry the garlic for one minute. Drain the peppers and add them to the pan. Pour in the stock and bring to a simmer. Cook gently for 5 minutes, then transfer everything to a blender and blitz until smooth. Season with salt and pepper. Return the sauce to the pan and set aside.
Place the fish in a roasting tray, skin side down. COmbine the breadcrumbs, parsley, lemon zest, melted butter and seasoning. Spoon the mixture on top of the fish and press down lightly to cover.
Roast in the oven for 12-15 minutes until the topping is golden brown and the flesh is opaque in the centre when touched with knife
Reheat the sauce, spoon it onto the plates and put the fish on top. Sprinkle with the basil leaves and serve.