INGREDIENTS
4 x 140g (5 oz) brill fillets, no skin
1 tbsp sesame oil
55g (2 oz) frozen broad beans
55g (2 oz) frozen peas
6 spring onions
55g (2 oz) sun blushed tomatoes
55g (2 oz) radishes
1 clove garlic
1 bunch watercress
1 bunch dill
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper
Recipe continues
METHOD
Rub the brill with sesame oil, season and grill.
Put steamer on full.
Chop spring onions and put in steamer, add peas, beans, sun dried tomatoes, the cut radishes and cook.
Mix crushed garlic with chopped dill, oil and balsamic vinegar and season.
Mix vegetables with the dressing, lay on the plate, putting the fish on top. Decorate with watercress.