Brill, roast vegetables, chilli, garlic and rosemary dressing | Recipe by Lawrence Murphy
There is an old saying: ‘The way to a man’s heart is through his stomach,’ which rather suggests for a man to fall in love with a woman, she will have to feed him well...!
I did say it was an old saying.
It doesn’t quite fit into today’s society on so many levels, but I think you will all agree, food does play a vital role in our relationships. Most of us remember the first restaurant you went to or the first meal you agonisingly cooked for your partner. To spend time with the one you love eating a great plate of food with a glass of something special, is one of life’s greatest pleasures.
With Valentine’s Day coming up next weekend, here is a really easy dish for either of you to cook so you can just enjoy each other’s company.
Serves 2
2 x 200g fillets Brill
1 small parsnip peeled cut into 3cm chunks
1 small sweet potato peeled cut into 3 cm chunks
1 carrot peeled and cut into 3cm chunks
1 leek sliced
Good pinch chilli flakes
1/2 teaspoon fennel and cumin seed
1 cloves garlic finely chopped
Tablespoon olive oil
1/2 teaspoon chopped rosemary
Sea salt
Method
1. Roast the vegetables in the oven for 15 minutes turning occasionally to give an even colour
2. Mix the chilli, fennel, cumin, rosemary, garlic and olive oil together and spoon over the vegetables.
3. Return to the oven while you pan fry the brill 5 minutes on the top side and 2 on the other
4. Spoon the vegetables onto plates and top with the fish. Spoon over any residual infused oil.