1 (1.5kg) side of brill (skin on), pin-boned (you can ask the fish monger to do this for you)
1 tbsp maple syrup (preferably golden colour for its delicate flavour)
2 tbsp Dijon mustard
1 garlic clove, crushed
2 ½ tsp ground cumin
2 ½ tsp ground coriander
Handful of dill sprigs
Lemon wedges, to serve
Salt and pepper, to season
Preheat oven to 250°. Grease a large oven tray big enough to fit the fish and line with baking paper. Place fish skin-side down in the tray and season liberally with salt and pepper.
Place maple syrup, mayonnaise, mustard, garlic and spices in a small bowl. Season to taste and stir to combine. Spread half of the mixture evenly over the fish and bake for 10-15 minutes or until the fish is opaque and flakes easily.
Remove from the oven and rest for 10 minutes. Transfer to a large platter, top with the fresh dill and serve with lemon wedges and the rest of the mustard and mayonnaise mixture.
We used plaice but halibut, brill, turbot or sole would also work well.
This oven roasted fish with a maple glaze recipe makes the most succulent, silky smooth fish dish.
Find more Christmas recipes in our free ‘A Very Maple Christmas’ cookbook here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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