Barbecue Brill

Some people may not consider large flatfish for the barbecue but with a little care and attention they offer a stunning presentation visually and the highest quality in fish cuisine.  I purchased, from The Good Fish Shop,  2 medium sized Brill ( 600g each) as a meal for 2 people (i.e. 1 each).  Make a few diagonal cuts in the top of each fish and press in 1/2 slice of fresh lemon.  Season with black pepper and drizzle some olive oil on top.  Finally sprinkle some Fennel leaves (the frilly bit) on the top.  Slice one large Fennel bulb longways into discs and place on the preheated barbecue griddle and lay the Brill on top.  The Fennel prevents the Brill from sticking to the barbecue and imparts a wonderful subtle aniseed flavour to the fish.  Place an upturned baking tray on top to contain the heat thereby cooking both sides of the fish at once.  As you do not need to turn the fish over it keeps together and looks stunning on the plate.  I barbecued these Brill in about 20 minutes and they were cooked to perfection with moist, almost translucent flakes of flavoursome fish.


According to the Marine Conservation Society, fisheries for Brill (Scophthalmus rhombus) are poorly managed. Due to lack of data there is no assessment of populations or stock. Choose Brill caught by demersal otter trawl, or static nets rather than beam trawled fish. 

Grilled Dover Sole

One of the great classic fish dishes, Dover Sole (Solea solea) is in great condition at this time of year.  But quality comes at a price and it is not unusual to pay £35 per Kg in a fishmonger and £25 - £40 for a Dover Sole in a restaurant.  I bought this fish at The Good Fish Shop in Haslemere where they were on offer at a bargain price of £18 per Kg.  My fish cost me £12 and was ample for two people.  Ask your fishmonger to skin (both sides) and trim it (fins and tail) so it is ready for grilling.  Simply season with pepper, a little sea-salt, a drizzle of olive oil and a squeeze of lemon juice and grill or bake for about 15 minutes for a 750g fish.  I prefer to bake it in a sealed pan which keeps the fish moist.  Serve with a knob of butter and seasonal vegetables.
The most sustainable choices for Dover Sole are those caught in the Eastern Channel or North Sea of the NE Atlantic using Gill Nets or Otter Trawls (Fishonline).