Wild British Brill Fillet Steaks

Each pack contains two skin on brill fillet steaks Bake it in the oven with some lemon, butter and capers One 320g pack would make two good sized main meals Brill looks very similar to turbot, and is held in almost equal esteem. In fact, as Buttercup tells Captain Corcoran in HMS Pinafore, the turbot is no more than an ambitious brill. And here's Gordon Ramsay; 'Brill is more delicate than turbot, but quite delectable'. It's a very versatile fish so try it with all your usual fish recipes.  How you've been using our brill fillet steaks... "These were a treat ,albeit a bit out of season. I cooked them on a grill with lashings of butter.I managed to crisp up the skin perfectly. I served them on a bed of chorizo, beans. letiks and tomatoes which worked well. Overall delicious." "Delicate flavour so we cook ours steamed" Sustainability - our rating 6/10 Fisheries don't target this...