Roast Brill with Tapenade, Potatoes and Olives

Pan-seared brill fillet served with sautéed potatoes, olives, and a homemade black olive tapenade, garnished with tomatoes and lemon.

Quick Seafood Main Course High Protein French

Estimated Nutrition

Calories

1450.4

kcal / serving

1450.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

126.5g

per serving

126.5 g total

Protein

41.2g

per serving

41.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the roast brill

Butter

For potatoes

Fruits

0.5

piece

Lemon

Cut into wedges

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed

tbsp

Parsley

Fresh, chopped

OilsFats

Olive Oil

For the roast brill

Olive Oil

For tapenade

Olive Oil

For potatoes

Seafood

150

Brill

Fillet, skin scored

Vegetables

100

Black Olives

For tapenade, pits removed, chopped

200

New Potatoes

Cooked, quartered

Black Olives

For potatoes, pits removed, chopped

piece

Cherry Tomatoes

Quartered

Method

Preheat the oven to 180°C.

Heat 15ml oil and 25g butter in a frying pan and sear seasoned fish until golden-brown.

Transfer the fish to the oven and cook for 5 minutes.

Blend tapenade ingredients in a food processor until smooth.

Heat 15ml oil and 25g butter in a pan and fry potatoes until coloured.

Add 75g olives and seasoning to the potatoes and cook until browned.

Plate the fish on the potatoes and olives, topped with tapenade.

Garnish with tomatoes and lemon wedges.