2. Start filleting the brill, run the knife down the middle of the fish where the spine is. Then edge the knife between the spine bone and fillet. Make a clean cut around the head and the tail so ...

Season the underside of the brill generously with sea salt and place on top of the fennel andgarlic, this will act as a trivet,preventing the fish from sticking to the tray. Spread the blood ...

For this weekend’s recipe, I’m using an often-overlooked flat fish; brill, which is in season now. A wonderful substitute for turbot, it’s sweet and subtle in flavour and much leaner on the ...