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A Weekday Menu Recipe


Brill Fillets on Wilted Spinach   HT  MC  Thai   20mins



Serves   4      Hot   Fish  Vegetables  Herbs   Main Course  Eggless  Thailand  Asia  Asian



600ml/20fl.oz. Fish Stock

1 tbsp Soy Sauce

100g/4oz Fresh Spinach

1/2 bulb of Fennel, thinly sliced

4 x 225g/8oz Brill Fillets

Olive Oil for brushing

Sea Salt

1 tbsp Olive Oil

25g/1oz Mange tout, thinly sliced

6 Fresh Basil Leaves, shredded

A dash of Thai Fish Sauce

The Juice of Lime

50g/2oz Butter

1 large Tomato, diced

1 tsp Freshly chopped Coriander





1. Pour the fish stock and soy sauce into a small pan, bring to the boil and boil until reduced by half.


2. Meanwhile, remove the stalks from the spinach and tear into small pieces and cut the slices of fennel into thin strips.


3. Brush the Brill fillets with olive oil and season with salt and cook under the grill for 5-8 minutes, depending on the thickness.


4.  Heat the  olive oil in a wok or large saucepan until very hot then add the mangetout and fennel strips and turn to coat. Add  the spinach , basil, fish sauce and lime juice and stir-fry long enough for the spinach to just wilt.


5. Add the butter to the reduced stock, mix well then add the diced tomato and coriander. Remove from the heat.


6. To serve - transfer the stir-fried vegetables to a platter and place the fish on top. Pour the sauce over the fish and serve immediately.




Serving Suggestions :


Plain Noodles


Fresh Tropical Fruit e.g. Mango, lychee, pineapple, Papaya


More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Thai Recipes


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Key techniques used in this recipe


Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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