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–+ servings
Oven-Roasted Brill chop, aka Rodovalho, with Mediterranean Vegetables and plated for serving.
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Yield: 8 people

Oven-Roasted Brill with Mediterranean Vegetables

Prep Time: 30 minutes
Cook Time: 45 minutes
Author: Andrew Gavin
Oven-Roasted Brill with Mediterranean Vegetables; Fresh Fish for Large Gatherings
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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.
  • Two brill, known as rodovalho in Portugal, are prepared for oven roasting for a large gathering.
    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.
  • Oven-Roasted Brill with Mediterranean Vegetables
    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.
  • An oven-roasted brill, also known as Rodovalho in Portugal
    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.
  • Roasted Mediterranean vegetables ready to serve with oven roasted Brill.
    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".
  • Oven-Roasted Brill chop, aka Rodovalho, with Mediterranean Vegetables and plated for serving.
    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.
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