Baked brills

Baked brills

My fishmonger had these wonderful fresh brills in the window the other day.
I bought 2 (they were smallish) and hurried home.

Removed head and fins, rinsed out the blood and scraped of the scales.
Made a couple of slits on each side and pressed thin garlic and lemon slices in. Sprinkled with salt and pepper and splashed some good olive oil over. Put the whole thing in the oven for about 16 minutes at 200 degrees C (390 degrees F).

In the meantime a pot of small new potatoes in salted water was cooking on the stove. And 1/4 pound fresh chanterelles were enjoying themselves on a pan with a little butter, finely chopped onion and garlic, salt and pepper.

A royal meal – or so we felt that evening…