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Woodfired Brill with Tomato & Olive Sauce

Woodfired Brill with Tomato & Olive Sauce is another great fish recipe we’ve devised to cook in the woodfired oven. Do check out what we did on this week’s #woodfiredweekly.

We’ve cooked it in the Alfa 4 Pizze but you can cook it in any woodfired oven really well.

You can also use any flat fish fillet – sole, plaice, a piece of turbot, john Dory – all are delicious. A great supper dish for this time of year when flat fish are really in their prime. This is in our new Woodfired Fish & Seafood book with lots more delicious recipes.

Woodfired Brill with Tomato & Olive Sauce – Ingredients

6 brill fillets, about 180g in weight each

2 onions, peeled and very thinly sliced

180g/6oz cherry tomatoes, cut in half

2tbsp olive oil

Small bunch fresh thyme

60g/2oz green olives, stoned and sliced

30g/1oz capers, chopped if large

150ml/5fl oz dry white wine

240ml/8fl oz fish or shellfish stock (or chicken works fine too)

Salt and pepper

Woodfired Brill with Tomato & Olive Sauce

Fabulously orange-dotted fresh plaice – a good alternative to Brill

Woodfired Brill with Tomato & Olive Sauce – Equipment etc

2 Mississippi

Door off

Large shallow roasting tray

Thin kindling to keep a bright fire burning

Woodfired Brill with Tomato & Olive Sauce – Method

  1. Trim the brill fillets if necessary and season them with salt and pepper.
  2. Mix the onions and tomatoes with the oil and thyme and put them on a flat wide roasting tin.
  3. Roast the veggies in the oven until they are starting to soften. Add the olives, capers and wine and put the tin back in the oven and reduce the wine by half.
  4. Put the brill fillets on top of the cooked onions and tomato and roast them in the oven for about 3-4 minutes until they are cooked through – the flesh will have turned bright white in colour. Put the fillets on a serving plate and keep them warm.
  5. Pour the stock into the roasting tin, put it back in the oven and bring the liquid to the boil. Simmer for 5 minutes stirring from time to time with a wooden spoon to reduce the stock and make a chunky sauce.
  6. Serve the brill fillets at once with the sauce spooned over the top. Delicious with plainly boiled potatoes and a green salad or vegetable.


  1. Woodfired Brill with Tomato & Olive Sauce

    1 large fish will happily feed 3-4

Woodfired Brill with Tomato & Olive Sauce – Alternatives

You can use different fish instead of the plaice – try lemon sole, plaice, turbot, John Dory, bass fillets.

Try whole fish if they’re large instead of fillets.

Change the green olives for black olives if you prefer.

Add a few sliced peppers to the vegetable mix – red, yellow or orange peppers all look and taste great.

If you’re super-prepared you can cook this dish for 12 or even 18  as the cooking is the easy bit; just make sure everything is prepared in advance and you can happily feed a crowd while keeping your cool!

Lots more fantastic fish & seafood recipes in our new book –