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Transcript
00:00 [music playing]
00:03 Herb-crusted fillets of Cornish Brill.
00:09 This is a very sweet, delicate fish, packed with flavor,
00:12 but very robust in texture.
00:14 Salt, pepper, olive oil.
00:21 We want to color the fish, not boil it.
00:23 One minute each side.
00:28 Take it out of the pan, onto a tray.
00:32 And now we're going to make a really quick tomato
00:34 and basil salsa.
00:36 Tomatoes.
00:38 Shallots.
00:39 And you can hear the tomatoes roasting
00:44 in the flavor of the fish.
00:47 Basil.
00:48 Cool.
00:55 Now, for the exciting part.
00:57 Bread, parsley, parmesan.
01:02 It helps stick the crust together,
01:03 and more importantly, gives it a really nice color.
01:06 Blitz.
01:06 That smells like Provence.
01:11 Beautiful.
01:12 Salsa.
01:13 Be quite generous on top of the grill.
01:15 Really pack the breadcrumbs on there.
01:18 Bake six minutes.
01:21 That is beautiful.
01:25 Olive oil, balsamic vinegar, basil,
01:32 herb-crusted filets of grill with tomato salsa.
01:36 Done.