Fillets of brill are usually sold skinned; pin bones are also removed during filleting. The firmness and sweet flavour of brill makes it excellent cooked whole or filleted, then baked, pan-fried, or grilled and served with butter, lemon, capers and a scattering of herbs such as lemon thyme or coriander. <br> <br> To bake, quickly pan-fry some chopped shallots and thyme in butter and scatter in an ovenproof dish and put the whole brill or brill fillets on top with what would have been the skin side upwards. Season with salt and pepper. Then spread a thin layer of Dijon mustard over each brill fillet, top with 2 or 3 slices of tomato and sprinkle some breadcrumbs mixed with chopped parsley over the tomatoes and top with a knob of butter.<br> <br> Pour in a splash of cider and place in a medium to high pre-heated oven for about 25 minutes, until the fish is almost done. Check about half way through and spoon some of the juice over the fish. Good with new potatoes or rice.<br>