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Jaq's Brill Recipes
Steamed Brill en papillote
•50ml/2fl oz soy sauce
•1 tbsp sesame oil
•2carrots, cut into fine strips
•3 spring onions , cut into fine strips
•1 small handful basil/coriander
•2 sprigs freshthyme , leaves only
•5cm/2in root ginger , peeled, cut into fine strips
•4 x 200g/7oz pieces Brill with the bone in
•4 large squares of greaseproof paper
•Preheat the oven to 220C/425F/Gas 8.
•Whisk the soy sauce, and the sesame oil together in a bowl and set this dressing aside.
•Place the carrots, spring onions, basil, thyme leaves and ginger into a clean bowl and mix well. Place a little of the vegetable, herb and ginger mixture into the middle of the paper squares(reserving half of the vegetables for later), then top with a piece of brill.
•Spoon a little of the dressing over the top, then cover with the reserved vegetable, herb and ginger mixture and any remaining dressing.
•Add the rest of the veg onto paper parcel to cover and fold over to make a neat envelope parcel covering the filling and tie with cook's string to completely seal as a parcel.
•Put onto a baking tray and transfer to the oven to cook for 10-12 minutes.
•To serve, place each parcel onto a plate and open them at the table in front of your guests.
Baked Brill with Minted Sauce
4 brill fillets, trimmed
a little oil
Freshly ground black pepper
Juice of 1/2 lemon
1/2 onion or 1 shallot, very finely chopped
1 tbsp (1/2 oz) butter
6 oz (175 g) frozen peas
1-2 teaspoons water
1 tablespoon mint, chopped
4 tablespoons natural yoghurt or fromage blanc
Whole mint sprigs or leaves to garnish
Pre heat oven to Gas 5 190c
1.Wash & pat dry fillets
2.Put them in a shallow slightly oiled baking dish with white pepper & half the lemon juice
3.Cover with foil and bake for 15 mins
4.Meanwhile make the sauce, sweat the onions in butter gently on a low heat add peas & cook for 2 mins
5.Tip al the mix into a blender with yoghurt & mint and blitz for 20secs until smooth
6.Add remaining lemon juice & pepper to taste
7.Spoon sauce over fish fillets & serve
Herb Crust fillets of Brill
4 thick fillets of Brill
1 punnet cherry tomatoes
2 slice stale bread
50gr strong cheddar
Handful of fresh basil & parsley
2 tbsp Summer harvest rapeseed oil
1.Season the fillets well & seal in a very hot pan until golden both side place on baking tray
2.In a food processor blend bread parsley & cheese
3.Chop cheery tomatoes & shallots soften slightly in the pan you roast the fillets in
4.Add in chopped parsley & set aside
5.On top of fish press salsa & crumb mix generously & bake for 5 mins
6.Serve with a splash of Rapeseed oil & Balsamic
Zach Braff and Fred co-host Becca Wright
Bringing you the funny bits from the last week on BBC Radio Scotland.