Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• 150g/5½oz fillet brill
• skin scored
• salt and freshly ground black pepper
• 100g/3½oz black olives
• pits removed
• chopped
• 2 tbsp olive oil
• 2 garlic cloves
• crushed
• 3 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 25g/1oz butter
• 200g/7oz cooked new potatoes
• quartered
• 75g/2¾oz black olives
• pits removed
• chopped
• salt and freshly ground black pepper
• 4 cherry tomatoes
• quartered
• ½ lemon
• cut into wedges

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the roast brill
• heat the oil and butter in a frying pan. Season the fish and fry until golden-brown on both sides
• about 3-4 minutes. Transfer to the oven to cook for about five minutes.
• For the tapenade
• place all the ingredients into a food processor and blend until smooth.
• For the potatoes and olives
• heat the oil and butter in a frying pan and fry the potato quarters until they start to take on some colour. Stir through the olives and seasoning
• and continue to cook until the potatoes are nicely browned.
• To serve
• arrange the fish on a bed of the potatoes and olives
• and spoon the tapenade over the top. Garnish with the cherry tomatoes and wedges of lemon.