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.
Oyster sauce-baked brill with sesame broccoli and miso chickpea purée