Pan Fried Brill with Sauce Grenobloise

Sauce Grenobloise is the perfect accompaniment to fish such as brill, which it is paired with here. The sauce is made with browned butter, capers, parsley and lemon. James has added croutons for extra texture and served with watercress and asparagus!
Date Night | Dinner Party Dishes | Fish | James Martin's Saturday Morning | Main Courses
2

Ingredients

  • 2 x 200g brill, on the bone
  • 25 ml olive oil
  • 25g butter
  • Salt and pepper
Croutons
  • 3 slices white bread, crusts removed and diced into 1cm cubes
  • 25 ml olive oil
Sauce
  • 2 hard-boiled eggs, diced
  • 50g butter
  • 1 lemon, segmented
  • 1 small bunch of parsley, chopped
  • 1 shallot, peeled and finely diced
  • 2 tbsp capers
  • Salt and pepper
To serve
  • Watercress
  • Asparagus

Method

Print Recipe

Heat a non-stick pan until hot, add the oil and when hot, pop in the fish skin side down.

Cook for 2 to 3 minutes, then flip over, season, add the butter and spoon it over the fish. Cook for a further 2 minutes.

To make the sauce, fry the capers and shallot until crisp, heat the butter until nut brown, stir in the lemon, parsley and capers.

To serve, place the fish onto a plate then spoon the sauce around the edges. Sit the chopped egg alongside, drizzle in a little more oil, pop the watercress alongside with the cooked asparagus.

Ingredients

  • 2 x 200g brill, on the bone
  • 25 ml olive oil
  • 25g butter
  • Salt and pepper
Croutons
  • 3 slices white bread, crusts removed and diced into 1cm cubes
  • 25 ml olive oil
Sauce
  • 2 hard-boiled eggs, diced
  • 50g butter
  • 1 lemon, segmented
  • 1 small bunch of parsley, chopped
  • 1 shallot, peeled and finely diced
  • 2 tbsp capers
  • Salt and pepper
To serve
  • Watercress
  • Asparagus

Method

Heat a non-stick pan until hot, add the oil and when hot, pop in the fish skin side down.

Cook for 2 to 3 minutes, then flip over, season, add the butter and spoon it over the fish. Cook for a further 2 minutes.

To make the sauce, fry the capers and shallot until crisp, heat the butter until nut brown, stir in the lemon, parsley and capers.

To serve, place the fish onto a plate then spoon the sauce around the edges. Sit the chopped egg alongside, drizzle in a little more oil, pop the watercress alongside with the cooked asparagus.

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