Brill with gnocchi Romana and roast mediterranean vegetables

For an intriguing combination try Andrew Nutter's creative recipe for seared brill served with semolina gnocchi and roasted vegetables
By Andrew Nutter
Brill with gnocchi Romana and roast mediterranean vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes plus cooling, plus 2-3 hrs chilling
  • Effort: medium



  • 4 brill fillet, each 150g
  • a few basil
  • 1 tbsp black sesame seeds
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • basil-infused olive oil

For the gnocchi:

  • 500 ml milk
  • 50 g butter
  • 110 g semolina
  • 2 egg yolks
  • 25 g parmesan, grated
  • salt, and freshly ground pepper
  • olive oil, for shallow-frying

For the roast Mediterranean vegetables:

  • 1 aubergine
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 12 banana shallots, peeled and halved
  • 2 courgettes, cut into neat strips
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar


1. First make the gnocchi. Bring the milk to the boil in a heavy-based saucepan.2. Add in the butter, then pour in the semolina, stirring as you do, and cook over a gentle heat, stirring, for 15 minutes until thickened.3. Cool slightly then mix in the yolks and Parmesan and season with salt and freshly ground pepper.4. Pour the semolina mixture onto a buttered baking tray, cool then chill for 2-3 hours in the refrigerator.5. Preheat the oven to 180°C/gas 4.6. To make the roast Mediterranean vegetables, toss together the aubergine, red pepper, yellow pepper, shallots, courgette, honey and olive oil in a roasting tray.7. Roast the vegetables for 20 minutes.8. Meanwhile, coat the brill in the basil, sesame seeds, garlic and olive oil and set aside for 20 minutes to marinate.9. Cut the gnocchi into rounds, using a 5cm circular cutter. Heat the olive oil in a frying pan and pan-fry the gnocchi until golden on both sides.10. Heat a heavy-based frying pan until hot. Add in the marinated brill and sear on either side until just cooked through.11. Arrange the gnocchi on 4 serving plates. Place the roast vegetables in the middle of each serving, drizzling with balsamic vinegar, then top each serving with a seared brill fillet, drizzle with basil oil and serve at once.

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