Baked Brill with Minted Sauce

Baked Brill with Minted Sauce

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Servings: 4
Calories: 820


  • 4 brill fillets trimmed
  • a little oil
  • Freshly ground black pepper
  • Juice of 1/2 lemon
  • 1/2 onion or 1 shallot very finely chopped
  • 1/2 oz butter
  • 6 oz frozen peas
  • 2 teaspoons water
  • 1 tablespoon mint chopped
  • 4 tablespoons natural yoghurt or fromage blanc
  • Whole mint sprigs or leaves to garnish


  • Preheat the oven to gas mark 5, 375°F (190°C).
  • Wash the fish fillets and pat dry with kitchen paper. Put them in a lightly oiled shallow baking dish and sprinkle with a shake of freshly ground black pepper and half the lemon juice.
  • Cover with foil and bake in the oven for about 20 minutes, according to the thickness of the fillets.
  • Meanwhile, make the sauce. Gently sweat the onion or shallot in the butter in a covered pan over a very low heat.
  • When it is pale and soft, add the peas and 1 or 2 teaspoons water and cook gently for a further 2 to 3 minutes.
  • Tip the peas and onion into a food processor or blender, add the mint and yoghurt and process for 30 seconds until smooth.
  • Add the remaining lemon juice and black pepper to taste.
  • Transfer the fillets to warmed plates, pour a little of the sauce over each one and garnish with mint.
Calories: 820 kcal
Carbohydrates: 10 g
Protein: 164 g
Fat: 10g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 397 mg
Sodium: 524 mg
Potassium: 3898 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 850 IU
Vitamin C: 35 mg
Calcium: 189 mg
Iron: 4 mg
Ingredients Brill, Fish & Seafood
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