Brill

Growing in popularity with chefs and foodies across the UK, Brill is a prime fish, and often gets compared to Turbot, as it is similar in profile -  a meaty flat fish which is versatile, but often is enjoyed on the bone, or steaked – but it is equally as good filleted and pan fried.

Brill is in abundance in our waters, and we openly encourage people to enjoy this fish as much as they can.

Our recommendation – 
Whole roasted Brill, with curried butter and potatoes! A simply magnificent recipe, and we just so happen to have one for you here.