Brill

Brill is a large left-handed flat fish in the turbot family. Its skin is brown and mottled with black, white and grey spots – although the colour is variable. The fish has small, smooth scales and a relatively large mouth in relation to its size.

Brill tends to be lower in price than turbot and though it is not quite as meaty, it has a great, bold, and somewhat sweet flavour. Smaller brill (under 500g) are appreciated on the bone while larger fish (3kg+) yield great steaks. Try with a Sauvignon Blanc reduction sauce and a garnish of chopped chives.

Adapted from Love Seafood

Stock Status
The MCS recommends that brill caught by otter trawl or gill net is the best choice in terms of sustainability. Ask your local fishmonger for more information when you buy. Check that any whole fish you purchase is not below the minimum conservation size of 30cm.