Oven-Roasted Brill with Mediterranean Vegetables: Fresh Fish for Gatherings

by Andrew Gavin on March 19, 2025

Oven-Roasted Brill chop, aka Rodovalho, with Mediterranean Vegetables and plated for serving.

Perfect for Gatherings and Weeknight Meals

One of the best things about this oven-roasted Brill recipe is its versatility—it’s ideal for both large gatherings and weeknight dinners. Because brill is a large, meaty fish, it can be easily cut into chops or fillets after roasting, making serving a breeze. Plus, since everything is cooked in a single pan, there’s minimal cleanup, allowing you to spend more time enjoying the meal rather than washing dishes. Whether you’re hosting a dinner party or looking for a simple, hearty family meal, this one-pan roasted brill is a fantastic option

Brill aka Rodovalho

Brill, known as Rodovalho in Portugal, is a firm, mildly sweet flatfish that lends itself beautifully to roasting. It is closely related to turbot and is highly prized for its delicate texture and rich, buttery flavor. Brill is commonly found in the North Atlantic and Mediterranean waters, making it a staple in European seafood cuisine. Unlike some other flatfish, brill has a slightly firmer texture, which holds up well to roasting, grilling, or pan-frying. The skin is also edible and crisps up nicely when cooked.

Two brill, known as rodovalho in Portugal, are prepared for oven roasting for a large gathering.

This dish highlights the natural flavors of brill while complementing it with a Mediterranean-inspired mix of potatoes, onions, peppers, lemons, and tomatoes. The slow roasting process allows the ingredients to meld together, creating a rich and aromatic experience. Here is some additional information for curious minds.

Do you love eating fish? Check out these other great fish recipes:

Wine Pairings:

A dish as delicate yet flavorful as roasted brill pairs wonderfully with crisp, mineral-driven white wines. Here are some excellent options:

Vinho Verde (Alvarinho or Loureiro) – A Portuguese classic, light and citrusy, perfect with seafood.
Albariño – From Spain’s Rías Baixas, offering bright acidity and stone fruit notes.
Chablis – A French Chardonnay with mineral undertones and a clean finish.
Arinto – A fresh and zesty Portuguese white with citrus and saline notes.

For those who prefer a light red, a chilled Pinot Noir or Dão red can also be a delightful match.

This oven-roasted brill recipe is simple yet elegant, capturing the essence of Mediterranean flavors with Portuguese influences. It is perfect for large gatherings or weeknights. Pair it with a refreshing white wine, and you have a meal that’s both impressive and effortlessly delicious!

No ratings yet

Yield: 8 people

Oven-Roasted Brill with Mediterranean Vegetables

Prep Time: 30

Cook Time: 45

Author: Andrew Gavin

Oven-Roasted Brill with Mediterranean Vegetables; Fresh Fish for Large Gatherings

Print Leave a Review Pin Recipe

Ingredients

2 whole brill, each about 3-3.5 lbs (1.5 kg), cleaned and gutted
4 medium yellow potatoes, thinly sliced
1 medium onion, thinly sliced
1 red bell pepper, julienned
15-20 cherry tomatoes
2 lemon, sliced into rounds
4 garlic cloves, minced
1 cup dry white wine, sauvignon blanc or similar
2 tbsp olive oil, approximately, you may need more to drizzle
sea salt, to taste
white pepper, to taste
2 tsp paprika
2 bay leaf

Equipment

1 Large baking sheet
Tin foil to cover the pan for easier clean up (optional)

Instructions

Preheat the oven to 435F (225C).
On the large baking sheet cover with tin foil (for easy clean up, optional). Drizzle olive oil along the the bottom and spread out with a spatula. Arrange the sliced potatoes, onions, peppers, tomatoes, garlic, lemon slices, and bay leaf.
Pour the wine into the pan and drizzle with additional olive oil. Season with salt, pepper, and paprika.
Prepare the Brill by cutting two large deep cuts on each side. The cuts should line up. We do not want to cut through the bone. The benefit of these cuts are that seasonings will penetrate more deeply and the fish will be easier to cut into portions.
Season the Brill with sea salt and white pepper, rubbing the seasoning into the grooves.
Place the Brill on top of the vegetables and drizzle with olive oil.
Once the oven reaches 435F or 225C place the pan in the oven and cook for 30 minutes.
After 30 minutes turn on the broiler to high and roast 6-10 inches away from the flame. Broil for 5-10 minutes depending on how strong your broiler is. You want to see a bit of char on the fish, but not a deep burn.
Carefully remove the Brill from the pan and onto a cutting board. The flesh of the Brill should be solid white and firm.
Place the pan with the vegetables back into the oven to broil for 5 minutes longer.
Once there is a nice char or browning, remove the vegetables from the oven.
Using the long sharp knife cut through the bones of the Brill where we made our cuts at the beginning. These portions are considered "chops".
To serve carefully transfer the Brill "chops" to each plate. Spoon the vegetables around it and drizzle any pan juices over the dish for extra flavor.