By far the most underrated fish out there. This flat fish comes from European waters and is closely related to the turbot and megrim.

The oval-shaped brill has fine scales, pearly markings and alters its skin colour according to its habitat. Brill’s luscious white flesh is softer than that of the more expensive turbot.

The average size is around 1-2 kilograms but can grow to as big as 8 kilograms.

Most popular method of cooking is to pan fry its chunky white fillets or serve the fish whole for two or more diners.

Try this simple and delicious recipe.