Fish
Brill
Brill (Scophthalmus rhombus) is a left-eyed North Atlantic flatfish closely related to turbot, with firm, pearly white flesh and a delicate, slightly sweet flavour. It is thinner and usually less expensive than turbot but responds to the same gentle cooking—meunière, poaching, roasting on the bone, and classic French saucing. Whole small brill roast beautifully; larger fish yield fine fillets for pan work. The dark upper skin can be crisped or removed; gelatinous bones enrich court-bouillon. Peak quality comes from North Sea and Channel day-boat landings, prized as a turbot alternative.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.77 g
- Saturated Fat 1.03 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 56.8 mg
- Sodium 75.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 70.4 g
- Energy 136 kcal
- Water 70.4 g
- Protein 21 g
- Animal Protein 20 g
- Fat 4.77 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Vitamins 44.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.54 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 2.8 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.6 µg
- Minerals 526 mg
- Major Minerals 382 mg
- Trace Minerals 144 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 56.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.54 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.6 ·
Minerals
Sodium: 75.7 · Potassium: 243 · Calcium: 63 · Iron: 0.8 · Zinc: 0.4 · Iodine: 143 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
French coastal cookery treated brill alongside turbot in classic white-fish preparations.
British fishmongers distinguished brill from turbot as a premium Channel flatfish.
Hotel brigades codified brill meunière, bonne femme, and similar plated classics.
Sustainability grading and day-boat branding lifted interest in wild brill.