Fillet of brill with potato and kale casserole

Pan-fried white fish is served on top of a simple and satisfying broth in this easy restaurant-style dish from Mark Sargeant
By Mark Sargeant
Fillet of brill with potato and kale casserole
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 5 small waxy potatoes
  • 120 g curly kale, shredded
  • 2 tbsp olive oil, plus extra to serve
  • 1 onion, sliced
  • 1 cloves garlic, sliced
  • 150 g brill fillet
  • 250 g chicken stock
  • 5 sprigs tarragon, leaves only
  • 3 sprigs parsley, leaves only


1. Boil the potatoes in a pan of salted water for 10-15 minutes, or until tender. Drain. Bring a medium saucepan of salted water to the boil, add the kale and boil for 2 minutes then drain. Set aside.

2. Heat half of the olive oil in a medium saucepan and gently fry the onion and garlic over a medium heat for about 5 minutes, or until softened and translucent and a light golden-brown colour.

3. Cut the potatoes into 1cm-thick slices and stir into the pan with the onions, then pour in the chicken stock. Season with salt and black pepper and simmer for 5 minutes.

4. Heat the remaining olive oil in a frying pan over a medium-high heat. When hot, season the brill with salt and black pepper and place skin side down in the pan. Fry for 2-3 minutes until the skin is crisp, then turn the fish and cook for a further minute, or until the flesh is opaque.

5. Stir the kale and most of the herbs, reserving a few for garnish, into the potatoes and simmer for 1 minute to heat through.

6. To serve, spoon into a serving bowl, top with the brill, drizzle with olive oil and garnish with the herbs.

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