Brill has an almost oval body, a grey-brown dark side with light and dark freckles (but no tubercles) and ranges from 400g–4kg.

Like Turbot, skin colour varies according to where the fish is caught – lighter brill are found on sandy seabeds, with darker, richer colours found on muddier beds.

Brill has a sweeter flavour than Turbot – try a Sauvignon Blanc reduction sauce, garnished with a spoonful of avruga and chopped chives.

Smaller Turbot and Brill (under 500g) are appreciated on the bone while larger fish (over 3kg) yield great steaks.