Brian Turner's Brill Steak on a Bed of Tomato & Butterbeans



1. Heat 1oz butter and add shredded spring onions, sweat, do not colour 

2. Add garlic, tomatoes and white wine and reduce by 2/3

3. Add beans, season and keep hot

4. Meanwhile season presentation side of fish with paprika, salt and pepper, then gently brush with double cream

5. Dip this side into flour and gently tap off excess

6. Heat oil and add butter and put presentation side in first

7. Colour, then turn over, put into the oven 180 c for approx. 6 minutes

8. Take out of oven and take fish out of pan

9. Throw away fat

10. Melt butter in saucepan until starting to go golden brown

11. Remove from heat and add lemon juice, capers and parsley

12. Put beans in bowl, fish on top and pour butter mixture over


Prep time:

Cook time:

Serves: 4

  • 4 x 6oz brill steaks on bone

  • 1tsp paprika

  • 1oz double cream

  • 1oz flour

  • Salt & pepper

  • 1tbsp oil

  • 1oz butter

  • Salt & pepper

  • 1oz butter

  • 2 finely shredded spring onions

  • 1 clove crushed garlic

  • 6 tomatoes, skin on, seeds out, roughly chopped

  • ½ glass white wine

  • 1 tin butter beans

  • 2oz butter

  • Juice of ½ lemon

  • 2tbsp midget capers

  • 2tbsp chopped parsley