Christmas Selection 2026
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Brill
One of our favourite flat fish, brill has grown hugely in popularity over recent years, and for good reason. Often compared to turbot in appearance, brill is slightly more delicate in flavour, with fine, elegant flesh that cooks beautifully on the bone. It has a clean, refined taste and a lovely texture that sits somewhere between the firmness of Dover sole and the softness of lemon sole. We prefer to buy larger fish where possible, as they offer the best eating quality and versatility. Cooked whole on the bone, brill makes a wonderful centrepiece, or it can be carefully filleted for something a little more refined. Depending on size, a single fish will comfortably serve between two and six people. We don’t always list the largest fish online for pre-order, simply because availability can vary but they are often landed. If you’re looking for something special, do give me a call and we’ll see what’s possible - just give us a call on 07354 849465 Did you know…? Brill and turbot are closely related, but turbot tends to command the higher price. Many chefs quietly favour brill for its slightly lighter flavour and excellent value.
Often compared to turbot in appearance, brill is slightly more delicate in flavour, with fine, elegant flesh that cooks beautifully on the bone. It has a clean, refined taste and a lovely texture that sits somewhere between the firmness of Dover sole and the softness of lemon sole.
We prefer to buy larger fish where possible, as they offer the best eating quality and versatility. Cooked whole on the bone, brill makes a wonderful centrepiece, or it can be carefully filleted for something a little more refined. Depending on size, a single fish will comfortably serve between two and six people.
We don’t always list the largest fish online for pre-order, simply because availability can vary but they are often landed. If you’re looking for something special, do give me a call and we’ll see what’s possible - just give us a call on 07354 849465
Did you know…?
Brill and turbot are closely related, but turbot tends to command the higher price. Many chefs quietly favour brill for its slightly lighter flavour and excellent value.
https://www.passionateaboutfish.co.uk/pan-fried-brill-with-vine-tomato-ragu-for-2/
