Brill has a slightly sweeter taste than Turbot but a similar texture and taste. It is best to avoid eating the rough, bitter skin but the underside is flaky and creamy white. It is best cooked on the bone to help the fish stay juicy and you can bake it, pan fry or simply steam. Brill pairs well with stronger flavours such as a punchy lemon or tartar sauce or a caper dressing.
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