Oyster Sauce Whole Baked Brill Recipe - Great British Chefs

Ingredients

• 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
• 300g of purple sprouting broccoli, trimmed
• 1 tsp sesame seeds, toasted
• sesame oil
• salt
• pepper
• 1 brill, or other flat fish, approximately 1–1.5kg, skinned and head removed
• 100g of butter, room temperature
• 100ml of white wine
• 4 tbsp of oyster sauce
• 1 tbsp of chopped parsley
• 1 tbsp of chopped chervil