Oyster sauce-baked brill with sesame broccoli and miso chickpea purée
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated
Michael Bremner takes brill to a whole new level in this brilliant seafood main, baking it with lashings of Lee Kum Kee Premium Oyster Sauce to enhance its natural meaty flavour. He pairs the fish with sesame oil-drizzled broccoli and a creamy chickpea purée flavoured with white miso for a wonderful richness.
Related Recipes
Ingredients
Metric
Imperial
Chickpea and miso purée
- 200g of dried chickpeas, soaked overnight, or use 500g tinned chickpeas
- 1 garlic clove, finely sliced
- 50ml of olive oil
- 15g of white miso
- 1/2 lemon, juice
Broccoli
- 300g of purple sprouting broccoli, trimmed
- 1 tsp sesame seeds, toasted
- Lee Kum Kee Pure Sesame Oil
- salt
- pepper
Oyster sauce-roasted brill
- 1 brill, or other flat fish, approximately 1–1.5kg, skinned and head removed
- 100g of butter, room temperature
- 100ml of white wine
- 1/2 lemon, juice
- 4 tbsp of Lee Kum Kee Premium Oyster Sauce
- 1 tbsp of chopped parsley
- 1 tbsp of chopped chervil
SAVE RECIPE
Equipment
- Blender
- Pastry brush
- Fine sieve
- bowl of ice
Method
1
To begin, make the purée. Cover the dried chickpeas (if using) with water, bring to the boil and simmer for 1 hour until tender. Drain but make sure to reserve the chickpea cooking liquid. If you’re using canned chickpeas, drain the chickpeas and reserve the liquid from the tin
- 200g of dried chickpeas, soaked overnight, or use 500g tinned chickpeas
2
In a frying pan set over a medium heat, heat the oil and sweat the garlic until slightly golden
- 50ml of olive oil
- 1 garlic clove, finely sliced
3
Add the garlicky oil to a blender with the miso, lemon juice and chickpeas. Blend, adding a splash of the reserved chickpea cooking liquid at a time, until you reach the desired consistency. Pass through a sieve and reserve
- 1/2 lemon, juice
- 15g of white miso
4
Preheat your oven to 180°C/gas mark 4
5
To prepare the broccoli, bring a large pan of seasoned, boiling water to the boil and blanch the broccoli for 2 minutes. Immediately remove and place into iced water to refresh. Once cold, drain and pat dry
- 300g of purple sprouting broccoli, trimmed
6
Place the fish on a greased baking tray with the belly-side down. Pat the fish dry with kitchen roll, spread the butter over the top in an even layer and pour the wine and lemon juice over the fish. Bake for 8 minutes
7
Remove the fish from the oven and liberally brush the top with the oyster sauce. Baste the fish with the cooking liquor in the tray and place back in the oven for a further 8 minutes
- 4 tbsp of Lee Kum Kee Premium Oyster Sauce
8
Remove from the oven, baste again then lightly cover with tin foil, leave to rest for 5 minutes
9
While the fish is resting, warm the chickpea purée over a medium heat
10
Heat a dry frying pan over a high heat and fry the broccoli until browned. Toss with a dash of sesame oil and the sesame seeds and season to taste
- pepper
- 1 tsp sesame seeds, toasted
- Lee Kum Kee Pure Sesame Oil
- salt
11
Sprinkle the fish with chopped parsley and chervil. Serve with a spoonful of the purée and broccoli on the side
- 1 tbsp of chopped parsley
- 1 tbsp of chopped chervil
Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026