Brill is a sweet tasting flatfish and is very similar to Turbot. Brill has a smooth dark brown skin with white speckling. The underside is a creamy white.
Brill is available as top skin removed or as fillets with the skin on or off dependant on requirements.
The best time to buy Brill is June to February. Brill should be cooked as you would Halibut or Turbot. It can be grilled, baked or roasted. Brill is sweet and responds well to pan frying or grilling and serving with butter, lemon or a variety of herbs.