Port to plate in 24 hours! ™

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Ingredients
>	1-2lb Brill filleted (your fish monger will do this for you)
>	¼ of a litre of fish stock (bought or homemade from fish bones)
>	2 tsp Soy Sauce
>	2 drops Fish Sauce
>	Olive oil
>	2 x tomatoes deseeded and chopped
>	Fresh Coriander/Basil leaves
>	1 x red pepper
>	1 x yellow pepper
>	Pac Choi or seasonal cabbage
>	Fennel
>	½ a lemon

Method
>	Pre-heat the grill to 180°C/High.
>	Chop the Fennel and slice the peppers.
>	Place the tomatoes in a bowl of boiling water for 30 seconds then shock with cold water and peel the skin. Deseed and chop into small dice.
>	Place fish stock, sauce and soy sauce in a saucepan and bring to the boil then reduce by half, then add the tomatoes and chopped coriander.
>	Brush the brill fillets with olive oil and place under the grill for 8 mins.
>	Stir-fry the vegetables add the reduced sauce and stir in the herbs.
>	To serve place the vegetables in the centre of a bowl and lay the brill fillets on the top finish with a squeeze of lemon juice.