Sicilian roasted brill steak with lemon, anchovies, capers and rosemary from Happy Days with the Naked Chef (page 146) by Jamie Oliver

  • canned anchovies
  • rosemary
  • lemons
  • white wine
  • brill
  • salted capers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turbot or halibut can be used instead of brill.

  • L.Nightshade on June 04, 2011

    I used turbot fillets. I think it would work well with a wide variety of fish. Rosemary is bruised, then add olive oil is added and "scrunched." The fish is patted with the oil, thin lemon slices are placed over the fish, then capers and anchovies are added, plus the remaining olive oil and rosemary, and the fish is roasted. (Mine didn't brown like the picture, but the fish was nicely cooked.) I also added the optional splash of white wine. I had punky little anchovies, and big capers. And I like a lot of them, so my handful was big. This was a very nice dish, I'll be making it again. It is quite salty, even with repeated rinsing of capers, so I don't think the added salt is necessary. I served it with the Almafi salad and the parmesan truffle mash. I normally wouldn't make a white side with a white fish, but I thought the potatoes would be a good foil for the sharp tastes in the main dish, and it did work very well. We were very happy with this meal, and it was fairly quick and easy.

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