Brill Fillets in Tomato Sauce

Name: Brill Fillets in Tomato Sauce
Yield: Serves 4
Ingredients: ¼ pint (150 ml) double cream; Parsley for garnish, finely chopped; 3 tablespoons flour; 4 fl oz (110 ml) dry sherry; 2 large onions, finely chopped; 1½ oz (40 g) butter; Juice of 1 lemon; 4 fillets of brill, about 7 oz (200 g) each; Oil, for deep frying; Salt and pepper; Salt and pepper; 1 lb (450 g) tomatoes, skinned and pulped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

4 fillets of brill, about 7 oz (200 g) each
Juice of 1

Fish course
Pescatarian

Method

Rinse and dry the fillets and marinate in lemon juice for 30 minutes.

Melt the butter in a pan and sauté the onions until golden. Add the tomato, salt and pepper and cook gently for a further 15 minutes.

Heat the oil for deep frying to 370°F/187°C. Dredge the fillets in the flour and deep fry them for 2-3 minutes until golden. Remove from the oil, dry on a kitchen towel,