Beautiful Pan-fried Brill with Chilli, Coriander & Lemon Dressing and Ballymakenny Farm Long Stem Broccoli

Watch the clip here

(Serves 2)


2 fillets of flat fish such as John Dory, Turbot or Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)


  1. Finely chop the coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

Serve with oven roasted potato wedges and steamed longstem broccoli

Oven Roasted Potato Wedges

  • Preheat oven to 180°C, 160°C Fan or Gas Mark 4
  • Cut potatoes into wedges (Roosters are best for this)
  • Place on a baking tray with salt & pepper and drizzle olive oil over
  • Cook for 20-30mins or until soft in the centre and crunchy on the outside.

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