Brill with Pepper Salsa

The Company Shed in West Mersea is always being featured in the press as one of the best seafood or coastal restaurants around, but they're actually a brilliant fishmongers too, and we get a lot of our fish there to take home. This brill was very reasonably priced, beautifully filleted in front of us, and made the freshest and healthiest supper... served with a slightly hot pepper salsa and some lime. Delicious. And brill.


  • Brill (fillets)
  • Half a Red Pepper
  • Half a Yellow Pepper
  • Fresh Red Chilli
  • Lime
  • Womersley Raspberry Vinegar
  • Olive Oil
  • Maldon Salt

Prepare your Salsa…  Finely dice the Red and Yellow Peppers (if you make more than you need, you’ll definitely find things to do with this Salsa!!).  Very finely chop some fresh Red Chilli (as much as you dare!).  Put both the chopped Peppers and Chilli in a bowl and add a big squeeze of Lime Juice and a little jot of Womersley Raspberry Vinegar (if you have some, is delicious).  Mix together and leave in the fridge until 20 mins before you want to eat it….

Get your fishmonger to fillet the Brill.  Pre-heat your oven to 190˚c.  Line a baking tray with some greaseproof paper and put the Brill fillets on.  Brush very lightly with some Olive Oil and sprinkle with some Maldon Salt.  Cook for 15 minutes, or until the fish is just cooked; still moist, but just starting to flake when you poke it…

Serve immediately… Dress each Brill fillet with a spoonful of the lovely Salsa and serve with a wedge of the Lime on the side.  A Baked Potato and (0%) Greek Yoghurt would be good here… or some plain wholegrain Basmati Rice….  Enjoy!


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