A flat fish of European waters closely related to the turbot and megrim, the oval-shaped brill has fine scales, pearly markings and alters its skin colour according to its habitat. Unusually both eyes are on the left side of the head. Brill's luscious white flesh is softer than that of the more expensive turbot. The average length is around 50cm but they can grow to 75cm and weigh as much as 8 kilograms. It's available most of the year but considered best from April to September.


Brill is delicious simply cooked. It can be poached, steamed, fried, seared or grilled, then served with a classic French sauce such as champagne beurre blanc. Incorporate it in soup-stews such as bourride or, for something more contemporary, try it raw as part of a sashimi platter.


It's worth noting that small brill, (those weighing less than a kilogram) should be cooked on the bone for maximum flavour. For fillet portions go for the larger fish, weighing 3-4 kilograms.