Flakey fillets of brill are grilled until just cooked and served with an assortment of vegetables tossed with balsamic vinegar and chopped dill.


  • 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


  • 1.

    Rub the brill with sesame oil, season and grill.

  • 2.

    Put steamer on full.

  • 3.

    Chop spring onions and put in steamer, add peas, beans, sun dried tomatoes, the cut radishes and cook.

  • 4.

    Mix crushed garlic with chopped dill, oil and balsamic vinegar and season.

  • 5.

    Mix vegetables with the dressing, lay on the plate, putting the fish on top. Decorate with watercress.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 511kj
  • Fat Total 22g
  • Saturated Fat 4g
  • Protein 67g
  • Carbohydrate 6g
  • Sugar 3g
  • Sodium 1223mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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