Recipes


Pan-Seared Fillet of Brill

Mi Casa Cook Book Steve Perez

Pan-Seared Fillet of Brill with a Warm New Potato, Fennel and Green Bean Salad and Sauce Vierge

This recipe is taken from Mi Casa, the cookbook by local entrepreneur and Chesterfield’s four star Casa Hotel owner, Steve Perez. Serves 4.

Casa Hotel, Cocina at Casa Hotel and Barca Bar at Casa Hotel have all won multiple Chesterfield Food & Drink Awards.

Ingredients

For the main

  • 4 x 150g Brill portions
  • Olive oil, for cooking and to taste
  • 800g cooked new potatoes
  • 300g cooked green beans
  • 2 bulbs of fennel, cut into wedges and roasted
  • 12 Kalamata olives, quartered
  • Juice of 1 lemon
  • Salt and pepper, to season
  • Unsalted butter, for cooking (optional)
  • You will also need: A non-stick frying pan

For the Sauce Vierge

  • Zest of 1 lemon and juice of half 1 orange, segmented and diced
  • 1 tbsp chopped parsley
  • Half tbsp chopped chives
  • Half tbsp chopped basil 1 banana shallot, finely diced
  • 25g Lilliput capers
  • 1 vine tomato, skinned, deseeded and diced
  • 100ml olive oil
  • Salt and pepper, to season

Method

Mix the potatoes, beans, fennel and olives in a bowl and add olive oil and lemon juice to taste. Season with salt and pepper and set aside.

For the sauce, add all the ingredients except salt and pepper together and then season to taste. If you’re going to use it straight away, leave out at room temperature. It will keep in a fridge for at least 3 days, as long as the oil covers all the ingredients.

In a non-stick frying pan over a medium to high heat, add a splash of olive oil. Season the fish fillets with salt and pepper and carefully lay them into the hot oil.

Add a few knobs of butter for colour on the fish and richness (this is optional). The fish will take roughly 2-3 minutes either side, depending on the thickness of the fish.

When cooked, remove the fish from the pan and place on a plate somewhere warm. Stir the salad ingredients into the juices in the pan to warm through.

To serve, split the salad between four warm plates or bowls.  Serve the fish next to the salad, spoon over a little of the sauce and serve the remaining sauce in a bowl or jug for your guests to help themselves if they want more.

‘Mi Casa: Spanish-Inspired Recipes from the Heart of Derbyshire’ is available to purchase directly from Casa Hotel.

If you make this at home, please share your final piece with us through our Facebook or Twitter pages!

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