( Brill on spicy tomatoes - Our recipe )

Time: 15 minutes without filleting the fish ........ cooking: 20 minutes 1 800 g (1 3/4 lb) brill or 4 fillets Dry breadcrumbs 3 or 4 ripe but firm tomatoes 1 little green pepper 1 young fresh onion A bunch of fresh chives 2 or 3 drops Tabasco sauce 4 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

It's a no fat recipe; besides you have not to fry the fish but to bake it so the dish is health.
Fillet the fish as we teach you in the cookery school. Get 4 fillets. It serves only 2 people because the discard is great. Preheat oven to 180°C (350°F). Coat your fillets with breadcrumbs. Oil a baking pan with 1 tablespoon olive oil and place them in it. Bake for about 20 minutes.

Meanwhile peel the tomatoes without discarding their juice that contains very important active principles; clean the pepper and onion, wash the fresh chives. Chop all these vegetables and dress with 2 tablespoons olive oil, Tabasco sauce and salt. Arrange the chopped vegetables in a serving dish, place the fish fillets over and dress them with the remaining olive oil and salt.

Serve hot.

Note

• - If you aren't able to fillet the fish, you can buy ready fillets but remember that it's important to learn this technique. In fact if you learn the art of filleting fish, you can make a best use of the fish without any discard. With the head, fishbone and other discards you can prepare a good fumet for risotto or other Mediterranean dishes.
• - You can make the same recipe with other fish such as soles or rays.
• - If you have no fresh chives, you can use dried chives too (4 tablespoons); in this case add it to the chopped vegetables with olive oil and Tabasco sauce.

What's the right wine?
Our suggestion is: a good dry white wine.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".