Brill with Capers & Brown Butter

Brill with Capers & Brown Butter
Fishboxer Fishbox HQ from

This dish also works well with John Dory too.



  •  2 Fishbox brill fillets
  •  ½ cup plain flour
  •  Sea salt & freshly ground black pepper
  •  80g butter
  •  ¼ cup capers
  •  Juice of 1 lemon
  •  1 clove garlic, crushed
  •  2 tbsp chopped flat-leaf parsley
  •  Green salad or boiled potatoes, to serve



  1.  Spread the flour on a large plate and season well.
  2.  Dust the brill in the flour, shaking off the excess.
  3.  Heat 25g butter in a large frying pan or flat grill plate and cook the brill for 2-3 mins each side, carefully turning it over with a fish slice to prevent it breaking. Check it’s cooked all the way through.
  4.  Transfer the brill to a serving plate and keep warm in a low oven.
  5.  Add the remaining butter to the pan and cook over a medium heat until golden brown in colour with a nutty aroma.
  6.  Add the capers, lemon juice, garlic, parsley and season then cook for 2 mins.
  7.  To serve, pour the brown butter and capers over the brill and serve with green salad or boiled potatoes.