Bake for 5 minutes while you prepare the fish ... Bring to the table and serve from the dish or lift the two fillets onto a hot plate and coat with the herb butter. Raise the tail and carefully ...

Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...

Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. Fillets of brill are usually sold skinned; pin bones are ...