Oven roasted whole brill
We live in the Wish area of Hove and a few hundred meters from the eastern end of Shoreham harbour. I recently discovered that "Wish" is a word deriving from Old English meaning a meadow or land liable to be flooded and read a fascinating history of the harbour which is now a thriving port
I asked the fishmonger to clean and trim the fish.
1 whole Brill, about 1 - 2 kg, cleaned and trimmed
2 sprigs of fresh oregano
2 bay leaves
1/2 Preserved lemon*
75mls Dry white wine, dry sherry or dry vermouth
1 piece fresh ginger app 2-3 cms
Salt & freshly ground black pepper
* if you don’t have preserved lemons use the thinly pared peel of a fresh lemon or lime.
Insert the slivers of lemon, garlic and ginger into the slits in the fish and then season with salt** and freshly ground pepper
Heat the oven to 200C (Fan oven 180C)
Put the oregano bay leaves and some salt** and pepper in roasting tin with any remaining preserved lemon, garlic and herbs, reserving some to put in the body cavity of the fish. If using fresh lemon, slice ½ lemon and add the slices to the tin.
Hove July 2017