Steamed fillet of brill with a sweet pepper sauce

Method

1. First make the sauce. Heat the olive oil in a heavy-based saucepan.

2. Add in the shallots, garlic and rosemary and fry gently for 5 minutes, stirring often.

3. Add in the red peppers and fry gently for a further 3-4 minutes.

4. Add in the white wine, bring to the boil and cook briskly until reduced by half.

5. Add in the fish stock, bring to the boil and cook briskly until reduced by half.

6. Mix in the cream and cook for 3-4 minutes. Season with salt and freshly ground pepper.

7. Place the sauce in a blender and blend until smooth. Strain through a fine sieve into a clean saucepan and check the seasoning. Gently heat through, stirring often.

8. Season the brill with salt and freshly ground pepper. Smear the surface of each brill fillet with half a tablespoon of butter.

9. Steam the fillets for 2-3 minutes until cooked through. To microwave the fish place a seasoned brill fillet on a plate, smear with butter, place cling film over the plate and cook in the microwave a minute at a time. It will normally take about 2 minutes to cook an average size fish fillet.

10. To serve, spoon some of the heated sauce onto 4 warm serving plates. Top each serving with a steamed fish fillet. Serve at once with sautéed garlic spinach.