Brill
A cousin of turbot, just as fine and more affordable.
- Full season: from June to December
- Avoid: from March to May
- Scientific name: Scophthalmus rhombus
Choosing well
Smooth, shiny skin, thick pearly flesh.
Sustainable fishing
Choose brill from coastal fishing, net- or line-caught.
Did you know?
Unlike turbot, its skin is covered in small scales.
Cooking ideas
- Roasted whole with beurre blanc
- Steamed fillets
- Baked with cider and apples