Buyer's guide

Brill is available both whole and in fillets, usually fresh. The best time to buy brill is from June to February.


Brill is usually gutted upon landing. Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. Fillets of brill are usually sold skinned; pin bones are also removed during filleting. The firmness and sweet flavour of brill make it excellent for pan-frying or grilling and serving with butter, lemon, capers and delicate herbs.