Brill with asparagus and tomato and herb dressing

Method

1. Bring a large saucepan of salted water to the boil. Add the asparagus and cook until just tender. Drain, then plunge into iced water, drain and set aside.

2. Preheat the oven to 200ºC/gas 6. Heat a griddle pan until it is hot.

3. Season the brill fillets with sea-salt and freshly ground pepper and toss in 1 tablespoon of vegetable oil.

4. Place the brill on a griddle pan for about 25 seconds on each side.

5. Transfer the brill to a shallow baking sheet and cover with buttered greaseproof paper.

6. Bake the brill in the oven for about 8 minutes or until the flesh is opaque.

7. Reheat the asparagus in a frying pan with the butter and remaining vegetable oil. Season with sea-salt and freshly ground pepper.

8. For the tomato and herb dressing, mix the balsamic and sherry vinegars and olive oil together, seasoning to taste with salt and freshly ground pepper.

9. Heat the vinaigrette gently in a small saucepan, then add the tomatoes, chives and parsley.

10. Remove the brill from the oven and place on warmed serving plates. Pour the tomato and herb dressing around it.

11. Arrange the asparagus around the fish and sprinkle the dish with balsamic vinegar

12. To make the lemon dressing mix together the olive oil, lemon juice, salt and freshly ground pepper. Toss the rocket leaves in the dressing.

13. Top the fish and asparagus with the rocket and serve with Jersey potatoes.

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Ingredients

sea-salt and freshly ground black pepper
16 slender asparagus spears
4 brill fillets, skinned
2 tbsp vegetable oil
25g salted Butter
4 tsp Balsamic vinegar
2 handfuls Rocket
320g cooked Jersey Royal potatoes, to serve

For the tomato and herb dressing:

50ml Balsamic vinegar
100ml sherry vinegar
300ml extra virgin olive oil
salt and fresh ground black pepper
3 plum tomatoes
1 tbsp chopped chives
1 tbsp chopped flat-leaf parsley

For the lemon dressing:

300ml extra virgin olive oil
100ml lemon juice
salt and fresh ground black pepper

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