A light, summery fish dish that's low in fat and high on flavour.


  • 240g broad beans.

  • 4 pieces of skinless brill fillets

  • sea salt and black pepper

  • 2 tbsp vegetable oil

  • a little salted butter

  • 4 tsp balsamic vinegar

  • Tomato and herb dressing

  • vinegar

  • 300ml olive oil

  • 100ml sherry vinegar

  • 50ml Balsamic

  • 2 tbsp chopped herbs (chives, flat parsley)

  • 3 plum tomatoes (peeled, deseeded and chopped)

  • Salt and pepper


  • 1.

    Prepare the asparagus and cook it in salted water until just tender and firm. Drain well and then refresh in iced water. Pre-heat the oven to 200c and heat a ridged cast iron pan until hot. Season the pieces of fish with salt and pepper, then turn in the oil.

  • 2.

    Set the pieces on the grill pan and rotate them to mark a criss cross design about 25 seconds on each side. Transfer the fish to a shallow baking sheet and cover with buttered paper. Finish cooking in the oven for about 8 minutes or until the fish is opaque. Check with the point of a knife: the flesh should still be slightly translucent.

  • 3.

    Meanwhile, put the asparagus in a pan with a little butter and 1 tablespoon of vegetable oil. Season with salt and pepper. Make the tomato dressing. Mix the vinegars and oil together and season to taste. Gently heat until it is luke warm and then stir in the tomatoes and herbs. Place the fish on warmed plates and give it a turn of the pepper mill.Pour the tomato and herb vinaigrette around it. Arrange the asparagus around the fish and sprinkle with vinegar. Serve immediately.

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