Barbue au Thym

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

With really good ingredients, a recipe can be as simple as you like. This recipe makes the most of a delicious sea fish whilst not overpowering its flavour. Enjoy with a salad or a few steamed vegetables for the authentic taste of the Atlantic.


  • 6 X 160 g brill fillets
  • large bunch of thyme
  • 1 clove of garlic, crushed, peeled and chopped
  • zest of 1 lemon
  • 4 tbsp olive oil
  • sea salt
  • freshly ground black pepper


    Dry the brill with kitchen paper. Chop the thyme leaves finely, discarding the stems. Combine the thyme with the garlic, lemon zest, olive oil and seasoning in a dish big enough to take the brill. Add the brill to the marinade and with your hands coat it all over. Cover and leave to marinate for at least an hour in the fridge. When ready to cook, heat the grill to high. Place the fish on a grill rack and cook for 4 minutes on each side.