Gill Meller’s Brill With Anchovies, Cream and Rosemary

Serves 5


4 brill or turbot fillets, skin on1 tbsp of extra-virgin olive oil
8-12 anchovies in oil
1-2 dried chillies, deseeded and sliced
8 garlic cloves, peeled and thinly sliced
4-6 rosemary springs, leaves only
2 thyme springs (optional)
75ml of double cream
Salt and freshly ground black pepper



  • Season the brill or turbot fillets with the salt and pepper, then heat the oil over a medium high heat in a large non-stick frying pan
  • Once the oil has heated, add the brill/turbot skin-side down and fry for 4-5 minutes, or until the fish has cooked at least three-quarters of the way up its edge
  • Remove the pan from the heat and remove the fish from the pan to a plate
  • Return the pan to the heat and add the anchovies, chilli, garlic, and rosemary (and the thyme if using it)
  • Use a spatula to stir the ingredients for 2-3 minutes until the anchovies start to break down and the garlic and rosemary smell fragrant
  • Then return the brill/turbot to the pan skin-side up
  • Give the pan a shake, then add the cream and 2 tbsp of water to bring the liquid up to a simmer
  • Cook for 4-6 minutes, until the sauce is thick and bubbling, then remove from the heat (only if the sauce is to your liking)
  • Place one piece of fish on each plate and spoon over some sauce then serve straight away with good rustic bread and a dressed green salad or buttery mash and steamed broccoli