Baked brill

 

Delicious baked brill, juicy sweet flesh, it does not have the waxy gelatinous texture of turbot, but very tasty still.
I like to season with salt and rest in the fridge for half to a day before cooking, bake at 200 degrees for 12 minutes, rest in the oven with the door ajar for another 5 minutes, perfect just cooked tenderness.
For a mild delicate tasting fish, I don’t make any sauce, just enjoy it’s pure flavour.