Brill tranche, greens, rice, spicy sour sauce

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Season the fish with a pinch of salt.

In a medium-sized pot cook the rice with the double the quantity of water to weight of rice. 
Once cooked drain the excess water if any is there. Keep rice warm.
Preheat oven at 150c full fan.
Take a large sauté pan to the stove and heat. 
Once hot drizzle some olive oil and add the fish. 
Cook until golden brown on the white side first. 
Once golden, flip the fish and cook on the darker side.
Add the fish to a fish rack and place in the oven for 6 minutes. 
Remove from the oven and flake a small area of the fish with a knife to check that it’s cooked. If using a thermometer the temperature will be 58-60ºC. 
Turn the oven off and leave the fish to rest inside for 8 minutes with the door open. 
Combine the cooked rice with the spicy sour sauce and stir. Add a dash of olive oil. 
Sauté the greens in a large hot pan with some oil and season with salt. 
Plate altogether.