Flakey fillets of brill are grilled until just cooked and served with an assortment of vegetables tossed with balsamic vinegar and chopped dill.
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.
Nutritional analysis per serving (4 servings)
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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