Brill Sicilian style

Ingredients for 4 servings:

• 1 handful of rosemary needles, fresh (approx. 1 sprig)
• 6 tbsp extra virgin olive oil
• 4 fish fillets or steaks of brill, turbot or halibut (200 g each)
• some sea salt and freshly ground black pepper
• 2 large lemons, untreated
• 1 handful of capers, pickled
• 8 anchovy fillets
• 1 dashes wine, white or Prosecco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200 degrees Celsius. Grind the rosemary slightly in a mortar and pestle, then mix with the oil. Brush the fish with half of the oil mixture, season well with salt and pepper, and place in an ovenproof dish or on a baking sheet. Wash the lemons with hot water, dry them, and slice them using a mandoline or a sharp knife. Arrange 4-5 lemon slices on each fish fillet or steak. Sprinkle with capers, then arrange the anchovy fillets on top. Drizzle with the remaining flavored oil. Cook the fish fillets in the preheated oven for 15 minutes and the steaks for 25 minutes. Pour a splash of white wine or Prosecco over the fish. Remove from the oven and let rest for 5 minutes. Squeeze over a little lemon juice, if desired. Serve with a salad or steamed green vegetables.