Whole Roast Brill with Brown Shrimp & Lemon Butter

⏱ 55 min · Serves 4

A magnificent flatfish roasted on the bone until the flesh slips away in sweet, ivory flakes, then drenched in foaming butter loaded with brown shrimp, capers and parsley. It's the sort of centrepiece that silences a table — and it's far simpler than it looks.

Per serving: 798 kcal · 63.0g protein · 38.0g carbs · 43.0g fat

Ingredients

• 1 whole brill, 1.6–2kg, trimmed and gutted (ask your fishmonger to remove the fins)
• 3 tbsp olive oil
• Flaky sea salt and freshly ground black pepper
• 1 lemon, sliced into thin rounds
• 4 sprigs thyme
• 150ml dry white wine or vermouth
• 200g unsalted butter, diced and cold
• 150g peeled brown shrimp
• 2 tbsp small capers, rinsed
• 1 small banana shallot, very finely diced
• Juice of 1 lemon
• 20g flat-leaf parsley, chopped
• 1 tbsp chives, finely snipped
• Pinch of cayenne pepper
• 800g Jersey Royals or small new potatoes, to serve
• Steamed samphire or purple sprouting broccoli, to serve

Method

1. Take the brill out of the fridge 30 minutes before cooking and heat the oven to 200C fan / 220C / gas 7. Put a large roasting tray in to heat.
2. Pat the fish thoroughly dry. Slash the dark skin three times on the diagonal, down to the bone. Rub all over with olive oil and season generously, working salt into the slashes.
3. Carefully lay the brill dark-side up in the hot tray. Tuck the lemon slices and thyme underneath and around it, then pour the wine into the tray (not over the fish).
4. Roast for 22–28 minutes depending on thickness. It's done when a skewer slides into the thickest part by the head with no resistance and comes out warm, and the flesh lifts cleanly from the backbone. Lift onto a warm platter, tent loosely with foil and rest 5–8 minutes.
5. Meanwhile boil the potatoes in well-salted water until tender, about 15 minutes. Drain and keep warm.
6. Strain the tray juices into a small pan and bubble hard until reduced to about 3 tablespoons. Add the shallot and cook 1 minute.
7. Drop the heat to low and whisk in the cold butter a few cubes at a time, never letting it boil, until you have a glossy, slightly thickened sauce.
8. Stir in the brown shrimp, capers, lemon juice, cayenne, parsley and chives. Warm through for 30 seconds — the shrimp only need heating, not cooking. Taste and season.
9. Spoon the shrimp butter generously over the brill at the table. Serve with the potatoes and greens, and lift portions off the bone with a spoon and fork.