BBQ whole brill with lemon and herb butter

BBQ whole brill with lemon and herb butter

Enjoy maximum flavours and freshness with our sustainably-sourced brill. A simple recipe with little ingredients and can be enjoyed any day of the week.
  • Time 51minutes
  • Serves 2
  • Difficulty Easy


  • whole brill 1 to 1.5kg
  • 100g unsalted butter
  • 20g parsley
  • 20g chervil
  • 20g dill
  • 1 clove garlic
  • 10ml olive oil
  • 1 lemon


Dice the butter and leave at room temperature to soften, for approx. 30 mins

Chop the herbs and add to a food processor with the butter and the garlic. Add a pinch of sea salt, the juice of the lemon, and the olive oil, and blitz until smooth.

Score the top side of the brill with a sharp knife four times, and rub with oil, season with a little fine salt.

Grill on the BBQ until charred (for about 6 mins), turning regularly.

Take the brill off the BBQ, spread the herb butter over the fish and wrap in foil.

Put the brill back on the BBQ and cook for another 8 to 10 mins, until the flesh comes off the bone easily.

Serve with seasonal vegetables e.g. peas in the pod, asparagus, jersey royals

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