Brill - one of the finest flat fish in the sea - is a must for a dinner party!

It could be confused for turbot, but it is actually from the sole family. Light and firm in texture and with a sweet, delicate flavour, brill is a favourite among many home cooks and professional chefs.

Brill does beautifully simply pan fried in butter and served alongside something punchy - think capers or tapenade.

However, it also carries stronger flavours when cooked in a broth or en papillote.

Storage & Preparation

Fresh fish is best eaten straight away, or within 3 days.

In some cases, this product may be dispatched frozen and begin to defrost in transit. Therefore might not be suitable for home freezing.

Store in your refrigerator and pack with ice if possible.

To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months.

TIP: Write the date on the packaging before freezing.

Do not re-freeze your fish after defrosting.

Origin & Nutrition