Brill

Bute St Seafoodie

Citrus-Cured Brill with Herbs and Vinaigrette

A fresh and zingy dish of cured fish with a variety of picked herbs and a vinaigrette that could grace any salad.

Bute St Seafoodie

Steam-Baked Brill

A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.

Bute St Seafoodie

Oven-Poached Dover Sole

A delicate way to cook a whole Dover sole, brill or other flat fish in the oven.

Bute St Seafoodie

Baked Brill on the Bone with Cockles and Wild Garlic

Brill and cockles baked in the oven with wild garlic leaves and cherry tomatoes. A simple and quick pre-Spring one-pot.

Bute St Seafoodie

Bream "Mojito"

Sea bass seems to be commonly selected as the fish of choice for a ceviche-style recipe, but there are cookery writers out there...