Brill with Clams
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy | Fish, Shellfish, Wheat |
This is a seriously simple but very luxurious dish - Brill's not the cheapest, so it's a bit of a treat, but it's worth every penny.
Ingredients
- 4 fillets brill
- 2 cloves garlic (crushed)
- 1 handful fresh thyme (stalks removed, finely chopped)
- 1 handful fresh parsley (finely chopped)
- 2 handfuls live clams (cleaned)
- juice 1/4 lemon
- 1 large shallot (finely chopped)
- 300g baby spinach
- 1 glass medium-dry white wine
- plain flour (for dusting)
- olive oil (for frying)
Note
It's likely that you won't have a pan big enough for all the fillets (if you're cooking for four). If that's the case, cook in batches and keep the fish warm in a *low heat* oven - you don't want it to dry out.
Directions
| 1. | Dust brill fillets lightly with flour and season well. |
| 2. | Add a little olive oil to a saucepan and heat to low-medium. |
| 3. | Add shallots, garlic and thyme to the saucepan and fry gently until soft. |
| 4. | When soft, turn the heat up to full and add the wine, lemon juice and parsley. In the meantime, heat olive oil in a large frying pan to a medium high heat. Add the clams to the saucepan and cover. |
| 5. | Add fillets skin side down and press down lightly with your hands for a few seconds to keep the fish flat and prevent curling. After 2 minutes, turn the fish and reduce heat. Turn the heat off on the clams. |
| 6. | Cook for a further minute and remove from the heat to rest. |
| 7. | Cook spinach until just wilted in the pan used for the fish. |
| 8. | Serve with the spinach on the bottom, spoon over the clams and sauce and top with the fish. Enjoy! |