Technical Stages :

• Dress the brill. Remove the fillets. Peel the skin off the fillets. Cut in 8 servings.
• Prepare a fish broth with the bones.
• ciseler the onion and shallot. Chop the parsley and peel and crush the tomatoes. Butter a shallow baking sheet. Season. Sprinkle with onions, shallots, tomato and parsley.
• Lay the fillets on the sheet, making them overlap each other a little.
• Season again. Set aside in the fridge.
• When cooked, pass the broth through a chinois sieve.
• Pour 1 dl white wine on the baking sheet with the fish. Moisten with an additional 1/2 liter fish broth. Cover with buttered baking paper. Bring to a quick boil and finish baking in the oven for 10 minutes at 150°C or 302°F.
• Take the sheet out of the oven when finished. Gently remove the fillets and keep them warm. Pour the fish sauce in a pot and reduce to 1/4 of its original volume over strong heat.
• Beat with 125 g butter, turning the pot around all along. Correct the seasoning. Keep the sauce warm in a bain Marie.
• Before serving, coat the fillets with the sauce and serve immediately.