To make the pesto, place everything in a blender and whiz until smooth. Season to taste.
Pour some olive oil in a pan, add the peas, asparagus, broad beans, green beans and garlic and cook for 1 minute. Add the stock and tomatoes, cook for 3 minutes, season and add a tbsp of pesto.
Pour a little olive oil in a pan and cook the croutons for 3 minutes or until golden brown.
Dip the brill in egg whites and coat with the bread crumbs then bake in the oven.
Serve in a bowl and add the croutons
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