British Brill T-Bone

A luxurious meaty fish Read more


  • 1x T-Bone
    Serves 1

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    100% BRITISH
  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

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. 

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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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.

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