3:38 pm - Thursday November 15, 2018

Steamed Brill Fillets and Red Pepper Sauce

Brill fillet in steaming method does not take a long time to cook. Only 40 min you will be treated a very spicy dish.


  • 4 brill fillet, trimmed
  • salt, and freshly ground pepper
  • 2 tbsp butter
  • sautéed garlic spinach

For the sauce:

  • 2 tbsp olive oil, from jarred red peppers
  • 2 shallots, chopped
  • 1 clove garlic, crushed
  • 1 sprig of rosemary
  • 100 g good quality jarred red peppers, drained and chopped
  • 150 ml white wine
  • 300 ml fish stock
  • 200 ml whipping cream
  • salt, and freshly ground pepper


1. First make the sauce. Heat the olive oil in a heavy-based saucepan.

2. Add in the shallots, garlic and rosemary and fry gently for 5 minutes, stirring often.

3. Add in the red peppers and fry gently for a further 3-4 minutes.

4. Add in the white wine, bring to the boil and cook briskly until reduced by half.

5. Add in the fish stock, bring to the boil and cook briskly until reduced by half.

6. Mix in the cream and cook for 3-4 minutes. Season with salt and freshly ground pepper.

7. Place the sauce in a blender and blend until smooth. Strain through a fine sieve into a clean saucepan and check the seasoning. Gently heat through, stirring often.

8. Season the brill with salt and freshly ground pepper. Smear the surface of each brill fillet with half a tablespoon of butter.

9. Steam the fillets for 2-3 minutes until cooked through. To microwave the fish place a seasoned brill fillet on a plate, smear with butter, place cling film over the plate and cook in the microwave a minute at a time. It will normally take about 2 minutes to cook an average size fish fillet.

10. To serve, spoon some of the heated sauce onto 4 warm serving plates. Top each serving with a steamed fish fillet. Serve at once with sautéed garlic spinach.

Filed in: Steaming

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