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


Seafood type:


Best during:

May - September


March - November

Cooking recommendations:

Grill, roast or shallow-fry

Nearest Alternatives:

Turbot Dab Megrim