Fillet and skin the brill. Cut the large fillets in half and leave the small fillets whole to give six portions.
‘Turn’ the vegetables into small barrel shapes about 2.5 cm/1 inch long or, alternatively, cut them into batons 2.5 cm X 5 mm/1 X¼ inch. Break the calabrese into small florets. Top and tail the beans and break into 2.5 cm/1 inch lengths. Blanch the vegetables in boiling salted water for a few seconds, then refresh in iced water. Drain.
Butter an ovenproof pan large enough to take all of the fillets without overlapping. Lay the fish in and season with a little salt and freshly ground white pepper. Pour over the wine and cover the pan with buttered paper or foil. Set over a high heat and as soon as the liquid starts to tremble transfer to the oven and cook for about 6 minutes. When cooked, remove the fish from the wine, cover and keep warm. Set the wine over a high heat, add the fish stock and bring to the boil and reduce until only