Grilled Fillet of Brill with a Tomato, Courgette and Chickpea Broth

Name: Grilled Fillet of Brill with a Tomato, Courgette and Chickpea Broth
Cuisine: British
Ingredients: 175 g/6 oz courgette; 3 plum tomatoes; ¼ medium onion; 4 × 175 g/6 oz fillets of brill cut from a thick fish; 4 × 175 g/6 oz fillets of brill cut from a thick fish; 15 ml/½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 g/1 oz melted butter; 40 g/1½ oz unsalted butter; 1 crushed clove garlic; 175 g/6 oz cooked chickpeas; 225 ml/8 fl oz tomato sauce; 45 ml/1½ fl oz whipping cream; ½ recipe for mash; 2 tsp chopped tarragon

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

175 g/6 oz courgette
3 plum tomatoes
¼

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Cut the courgettes into dice about 1cm/½in square discarding the core. Blanch and skin the tomatoes, cut them into quarters and remove the seeds, cut the quarters into dice similar in size to that of the courgettes. Cut the onion into similar-sized dice.

Grease a grilling tray using the oil, season the fillets of fish, lay them on the tray and brush with the melted butter. Place under a