Grill Setup
Light your charcoal or wood around 45 minutes before you plan to cook. You're aiming for a hot, thick bed of glowing embers with no large flames.
Hold your hand 10cm above the embers. You want to be able to hold it there for no more than 2-3 seconds. That's the heat you need for brill.
Preparing the Fish
Using kitchen scissors, trim the fins completely off the sides of the brill so they don't catch and burn on the grill.
Coat both sides of the fish generously with olive oil, then season with flaky sea salt. Place the fish inside your wire fish cage and clip it shut.
Making the Salmoriglio
Roughly chop the herbs and add to a bowl with a good pour of olive oil, the grated garlic, lemon zest, and a squeeze of lemon juice. Mix together and set aside. You're looking for a loose, vibrant dressing, not a paste.
Cooking the Brill
Place the fish cage directly on the V Grill bars over the hot embers. Cook undisturbed for 7-8 minutes on the first side.
Carefully flip the cage and cook for a further 7-8 minutes. The brill is ready when the eyes have turned white and the thickest part of the flesh feels slightly giving when pressed gently.
If Cooking the Sides
While the fish is on the grill, boil the Jersey Royals in well-salted water until tender, around 15-20 minutes.
Toss the asparagus in olive oil and lay directly on the V Grill bars alongside the fish. Grill for 3-4 minutes, turning once, until lightly charred but still with some bite.
Drain the potatoes and toss in a hot pan with the butter, lemon juice, and parsley until well coated.
Serving
Slide a knife along the bottom of the fish cage to release the brill, then transfer carefully to a serving platter.
Spoon the salmoriglio generously over the hot fish. Serve alongside the buttered Jersey Royals and asparagus.
Top Tip: Don't skip the fish cage. Brill is a delicate flat fish and it will fall apart on the grill without it. If you don't have one, a double layer of heavy-duty foil with holes pierced through works at a pinch.
