Brill With Warm Gem Lettuce & Peas


Species: Flat Fish
Difficulty: Easy
Preparation Time: 15 mins minutes
Cooking Time: 15 mins minutes


  • 4 fillets of brill
  • 2 small gem lettuces
  • 300g green peas, frozen
  • 3 shallots, finely sliced
  • 1tbsp butter
  • 1tbsp olive oil
  • 50ml dry white wine
  • 100ml chicken or vegetable stock
  • Sea salt and pepper
  • 1tbsp butter
  • 1tbsp chopped parsley


Heat the butter and olive oil in a saucepan, and gently cook the shallots until soft, for about 10 minutes.

Cook the peas in salted, simmering water for 5 minutes, drain and rinse in cold water.

Add the white wine to the shallots and bring to the boil, stirring. Add the chicken stock, salt, pepper and sugar, and reduce by half. Separate the leaves of the gem lettuce and add the leaves and peas to the broth. Simmer gently for 5 minutes.

Meanwhile, heat the butter in a non-stick frying pan and fry the fish, skin side down, until it is almost cooked, turning briefly to do the other side. Season well.

Ladle the wilted lettuce, peas and broth into four warmed shallow bowls, and top with the fish.

Scatter with parsley and serve.