Herb Crusted Brill w/ Tomato & Basil Salsa

Yield: 2 servings

Ingredients

• 1 lb. brill fillet (alternative by preference turbot/halibut/fluke/sole/flounder)
• 150g cherry tomatoes, halved
• 20g sliced shallots or leek greens
• 30g basil
• 50g of good bread
• 20g parsley
• 10g parmesan

Instructions

Sear the fish

1. Season with salt and pepper.
2. Add oil to the pan and sear for 1 minute on each side.
3. Remove from pan.

Prepare the salsa

1. Add the halved cherry tomatoes to the same pan and cook until starting to soften, about 1-2 minutes.
2. Add the sliced shallots and cook until soft, about 2-3 minutes.
3. Finally, add the basil, and cook until just starting to wilt, about 1 minute.
4. Allow to cool.

Prepare the breadcrumbs

1. Chop bread, parsley, and parmesan in a food processor.

Assemble & Bake

1. Spoon the salsa on top of the fish.
2. Coat generously with the breadcrumb mixture.
3. Bake about 6 minutes, or until internal temp reaches 145F

Serve

1. Drizzle with olive oil and balsamic vinegar
2. Garnish with basil
3. Serve immediately.