Home > Recepten

Brillsteaks, Siciliaans geroosterd
1 handje rozemarijn

olijfolie

4 'brill'-, tarbot- of heilbotfilets a 200 g

zeezout, peper

2 flinke citroenen zonder waslaagje, in dunne plakjes

1 flinke hand kappertjes

8 goede ansjovisfilets

een scheut witte wijn of prosecco
  • Omschrijving recept: Visgerechten
  • Bron: Jamie Oliver

Bereiding

Preheat the oven to 200C/400F/Gas 6. Bruise your rosemary in a pestle and mortar to bring out the flavour. Add 90ml/6tbsp of extra virgin olive oil and scrunch together. Pat half of this flavoured oil round the fish, season well and put into an earthenware dish or roasting tray. Lay four or five thin slices of lemon over each steak (I normally slice these on a mandolin or use a very sharp knife). Sprinkle over your capers and drape over your anchovies. Drizzle with the remaining flavoured oil and bake in the preheated oven for around 15 minutes off the bone or 25 minutes on the bone. Now you could splash a little wine in if you like. Remove from the oven and allow a rest, just like a steak, for 5 minutes. Sometimes I like to squeeze a little extra lemon juice over the fish so it can mix with the white creamy cooking juice and olive oil, making an amazing natural sauce. Great served with any steamed greens or a good crispy salad.

Notities



"Delightful recipe. Works well with spanish mackeral. This oily fish definately appreciates the marinades in this recipe. " Wendy Evans