British Brill T-Bone
A luxurious meaty fish Read more
Why we love this
Brill is a flat fish known for its sweet flavour and firm flesh. It is highly prized and really delicious. Similar in many ways to the showstopping Turbot, but with a lighter, more subtle flavour.
The brilliant team at Rockfish expertly prepares this stunning fish into perfect T-Bone portions. This allows you to make use of the rigid bone, providing you flavour and structure that makes cooking this fish so simple and rewarding. They split the fish down the middle and then cut it from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. We recommend roasting Brill T-Bones in the oven for ultimate luxury.
Our Brill are caught using a method called Otter Trawling. Recommended by the Cornish Seafood Guide as a sustainable catch method, Otter Trawling uses large nets that are pulled through the water with the bottom edge of the net touching the seabed, scooping up the catch.
Approx 250g per T-Bone.
Brill T-Bone (FISH)
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Baked in parchment
190C/Gas Mark 5
Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 20 minutes.
Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.
Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving.
Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin.
To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 5-6 minutes. Flip over to the flesh side and cook for 5-6 minutes. Total cooking time 10-12 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
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