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Brill; Vegetable Noodle Broth

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Ingredients

Adjust Servings:
2 x 100g Brill Fillets
1 tsp Olive Oil
250g Mushrooms - sliced
1 Garlic Clove - chopped
2 tblsp Coconut Aminos
300ml Vegetable Stock
10 Cherry Tomatoes
1 Spring Onion - chopped
200g Courgettes - julienne
100g Baby Pak Choi - root chopped off and leaves seperated
50g Rice Noodles - soaked in boiling water for 15 minutes and drained (or however the packet instructions say to cook your brand)

Brill; Vegetable Noodle Broth

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    Ingredients

    Directions

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    Steps

    1
    Done

    Heat up 2 pans.

    2
    Done

    Brush the brill with oil and season. Place skin side down in one pan. Cook for 4-5 minutes until golden brown. Turnover. Cook for 2 minutes until cooked through.

    3
    Done

    In the other pan cook the mushrooms with the garlic until they soften. Add the aminos. Season. Add the stock and tomatoes. Bring to the boil for 1 minute. Add the spring onion, courgettes, pak choi and rice noodles. Bring to the boil for 1 minute. Serve with the brill.

    RdC

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    Scallops, Smoky Courgettes and Guacamole.
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