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Brill is a prime flatfish similar to turbot, but without the knobbly calluses. Its mottled dark upper side contrasts with a pale underside, and the flesh is meaty, sweet and delicate with a firm texture. It holds up well to grilling, pan-frying, baking or poaching — classic served simply with lemon butter or capers.
Western Channel area VII e
North Coast, areas VII f and g
Data from Cornwall Good Seafood Guide, updated April 2026
FISH
