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Roast brill with tapenade, potatoes and olives

This Roast brill with tapenade, potatoes and olives recipe uses Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the roast brill, heat the oil and butter in a frying pan.

2. 2

   Season the fish and fry until golden-brown on both sides, about 3-4 minutes.

3. 3

   Transfer to the oven to cook for about five minutes.

4. 4

   For the tapenade, place all the ingredients into a food processor and blend until smooth.

5. 5

   For the potatoes and olives, heat the oil and butter in a frying pan and fry the potato quarters until they start to take on some colour.

6. 6

   Stir through the olives and seasoning, and continue to cook until the potatoes are nicely browned.

7. 7

   To serve, arrange the fish on a bed of the potatoes and olives, and spoon the tapenade over the top.

8. 8

   Garnish with the cherry tomatoes and wedges of lemon.