Watercress contains phytochemicals that may help to protect against breast cancer. They may also stimulate the liver to produce cancer fighting enzymes. Watercress is also a rich source of Vitamin A and C.

Ingredients (Serves 4)

• 2 garlic cloves, peeled
• 2 tbsp pine nuts
• 50 g Parmesan cheese
• 75 ml olive oil
• 85 g watercress
• sea salt and black pepper
• 4 halibut steaks
• plain flour
• 1 egg, beaten
• 75 g fresh white breadcrumbs

1. To make the pesto, place the garlic, pine nuts, Parmesan cheese, olive oil and watercress in a food processor and blend until smooth. Season to taste and set to one side.
2. Dip the fish in a little seasoned flour, then the beaten egg and finally the breadcrumbs. Cover lightly with greaseproof paper and chill for 1 hour.
3. Place the fish under a moderately hot grill for 5 minutes, then carefully turn it and cook for a further 5 minutes or until the fish is thoroughly cooked through. Serve with the watercress pesto and a tomato side salad.

Variations: By way of a change, this recipe works just as well with salmon steaks or cutlets, or cod steaks, instead of the halibut.