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  • 4 asparagus spears cut into 1cm pieces

  • 60g peas

  • 60g broad beans, podded

  • 60g green beans, cut into 1cm pieces

  • 1 clove crushed garlic

  • 4 sun dried tomatoes, chopped

  • 500ml fresh chicken stock

  • 1 slice of white bread, cut into croutons

  • Drizzle of olive oil

  • 1 fillet of brill

  • Breadcrumbs

  • Egg whites

  • For the pesto:

  • 1 bunch basil

  • ½ bunch tarragon

  • ½ clove garlic

  • 20g freshly grated parmesan

  • 50ml extra virgin olive oil


  • 1.

    To make the pesto, place everything in a blender and whiz until smooth. Season to taste.

  • 2.

    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.

  • 3.

    Pour a little olive oil in a pan and cook the croutons for 3 minutes or until golden brown.

  • 4.

    Dip the brill in egg whites and coat with the bread crumbs then bake in the oven.

  • 5.

    Serve in a bowl and add the croutons

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