3 Recipes perfect for Autumn

Autumn is a fantastic season full of delicious, seasonal produce that can make for great dishes! Here are 3 recipes we love that are full of these autumnal flavours and will be perfect to warm you up on a chilly evening.

Baked Mackerel with Pine Nuts and Rosemary


Baked Mackerel with Pine Nuts and Rosemary
 
Source:
Serves: 3
Ingredients
  • 3 mackerel fillets
  • Olive oil
  • For the topping:
  • A large shallot
  • A clove of garlic, finely chopped
  • 60g fresh white breadcrumbs
  • 15 black olives, stoned
  • 50g pine nuts
  • Juice and finely grated zest of a lemon
  • 2 tbs raisins
  • A small handful of chopped parsley
  • Leaves from a couple of bushy sprigs of rosemary, chopped
  • 2 tsp capers
Instructions
  1. Heat the oven to 190C/Gas 5. Rinse the mackerel, pat them dry with kitchen paper and lay them snugly in a roasting tin.

  2. Peel the shallot and chop it finely, then let it cook slowly with a tablespoon or so of the olive oil and the garlic in a small pan till soft and translucent.

  3. Add the breadcrumbs and let them colour slightly.

  4. Chop the olives and add them to the crumbs with the pine nuts, lemon zest, raisins and chopped herbs and capers. Season with salt and pepper.

  5. Scatter the crumb mixture over the fish. Squeeze over the lemon juice and add a drizzle of olive oil then bake for 15-20 minutes till the fish is opaque and flakes easily.

Crab Linguine with Parsley and Chilli


Crab Linguine with Parsley and Chilli
 
Serves: 4
Ingredients
  • 400g dried linguine or spaghetti
  • 3 vine-ripened tomatoes, skinned, deseeded and finely chopped
  • 300g fresh crabmeat
  • 1 tbsp finely chopped fresh parsley
  • 1½ tbsp lemon juice
  • 50ml extra-virgin olive oil
  • Pinch dried chilli flakes
  • 1 garlic clove, finely chopped
Instructions
  1. Cook the pasta in a large pan of boiling, well-salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.

  2. Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.

  3. Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

Halibut with “Fall Harvest” Saute

Halibut and "Fall Harvest" Saute
 
Serves: 4
Ingredients
  • 3 tablespoons unsalted butter
  • 1 large shallot, coarsely chopped
  • 1 large garlic clove, coarsely chopped
  • 170g peeled butternut squash, diced
  • 1 medium parsnip, diced
  • 1 small turnip, diced
  • Kosher salt and freshly ground pepper
  • ½ cup dry white wine
  • 4 thyme sprigs, plus thyme leaves for garnish
  • 1 bay leaf
  • 1¼ cups chicken stock or low-sodium broth
  • 1 tablespoon extra-virgin olive oil
  • 680g skinless halibut fillets, cut into 2-inch pieces
  • 2 tablespoons all-purpose flour
Instructions
  1. In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened (about 3 minutes). Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften (about 5 minutes). Season with salt and pepper. Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender (about 10 minutes).

  2. Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until just golden, about 2 minutes per side.

  3. Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls. Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.

 

3 Delicious Fish & Seafood Pizza Recipes

Seafood Week is in full swing and we’re still celebrating everything that fish & seafood have to offer! Have you entered our competition yet? You could win £50 worth of fish and seafood of your choice, delivered for free! Imagine what you could cook, what would you choose? If you fancy treating yourself and loved ones to a tasty pizza, here are 3 great recipes using prawns, salmon and scallops!

If you’re in a rush, feel free to use shop-bought dough or replace the pizza dough by flatbread or even naan bread!

Spicy Prawns Pizza Recipe

Spicy Prawn Pizza

Spicy Prawn Pizza
 
Prep time
Cook time
Total time
 
Source:
Serves: 4
Ingredients
  • For the dough:
  • 250g pack white bread mix
  • 2 tbsp extra-virgin olive oil, plus a bit extra
  • 150ml warm water
  • plain flour, for dusting
  • For the sauce:
  • 200g can chopped plum tomato
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of sugar (caster or granulated)
  • For the toppings:
  • 3 tbsp mascarpone
  • 3 tbsp (about 20g) finely grated parmesan
  • 10 cherry tomatoes, halved
  • 12 large raw prawns, peeled (frozen and defrosted is fine), patted dry
  • 2 rosemary sprigs, needles roughly chopped
  • generous pinch chilli flakes
  • handful pitted green olives, halved (or use capers)
  • small drizzle extra-virgin olive oil
Instructions
  1. Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.

  2. Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.

  3. To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven to 200 degrees Celsius. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.

  4. Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.


 

Smoked Salmon & Goat Cheese Pizza Recipe

Salmon Pizza

Smoked Salmon & Goat Cheese Pizza
 
Prep time
Cook time
Total time
 
Source:
Serves: 4-6
Ingredients
  • Dough:
  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon dry yeast
  • 2½ cups flour
  • 1 tsp salt
  • 4 tbsp olive oil
  • Filling:
  • 3 plum tomatoes, sliced
  • 1 cup crumbled goat cheese
  • 2 tbsp olive oil
  • salt & pepper
  • 170g sliced smoked salmon
  • rocket leaves
  • Herb Sauce:
  • 1½ cup parsley leaves
  • ¼ cup toasted pine nuts
  • olive oil
  • salt & pepper
Instructions
  1. Start with the dough. In a bowl mix water, honey, and yeast. Leave it for 5 minutes so that the yeast starts to work.

  2. Add flour, salt, and oil. Work the dough together.

  3. Cover with plastic and let it rise for 1 hour.

  4. On a baking tray press the dough out with your fingers to form a large pizza.

  5. Next, top the pizza with tomatoes and goat cheese and drizzle with oil, salt, and pepper.

  6. Bake at 200°C until golden, about 15 minutes.

  7. While it bakes, chop the parsley and pine nuts on a chopping board.

  8. Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper.

  9. Take out the pizza and add smoked salmon, herb sauce, and rocket.

 

Scallops & Bacon Pizza Recipe

Scallop Bacon Pizza

Scallop and Bacon Pizza
 
Prep time
Cook time
Total time
 
Source:
Serves: 4
Ingredients
  • 3 garlic cloves, crushed
  • ¼ cup plus 2 tbsp extra-virgin olive oil, plus more for drizzling
  • ¼ cup all-purpose flour, plus more for dusting
  • 1½ cups whole milk
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbsp fresh lemon juice
  • Kosher salt
  • Pepper
  • Cornflour, for dusting
  • 1 pound pizza dough
  • 4 slices thick-cut bacon (about 150g)
  • 4 large scallops (about 150g), sliced crosswise ¼ inch thick
  • 1 cup baby rocket
Instructions
  1. Preheat the oven to 250°C. In a medium saucepan, cook the garlic in ¼ cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the ¼ cup of flour until smooth and cook, whisking, until lightly golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to
  2. a small bowl. Discard the garlic.

  3. Lightly dust a baking sheet with cornflour. On a lightly floured work surface, using
  4. a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.

  5. Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.

  6. Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.

  7. In a small bowl, toss the rocket with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and rocket and serve hot.

 

Seafood Week Competition! Win £50 worth of Fish and Seafood!

Seafood Week is back and to celebrate we’re giving you the chance of winning a big box of fresh fish and seafood of your choice!

All you need to do to enter is to head over to our competition page, enter your email, submit and you’re done! The winner – chosen at random – will win a £50 voucher to spend in our online shop!

That’s an astonishing £50 worth of delicious fish and seafood delivered to your door, for FREE!

During Seafood Week, all of our fish boxes also have 10% off so make sure you stock up your fridge and freezer!

Join us on Twitter and Facebook as we share delicious recipes and cooking tips all along this fin-tastic week!

shop online

Easy Baked Whole Fish Recipes

Cooking whole fish can seem daunting but it’s actually a great and easy way to cook delicious and flavourful fish! Most of the time, whole fish is sold scaled, gutted and cleaned so it’s ready for you to cook (including ours!).

Sea Bream, Seabass and Rainbow Trout are particularly good when cooking whole fish recipes but feel free to substitute with what is available to you! Here are 3 recipes that are super easy but will impress your family and friends!

Whole Sea Bream En Papillote

baked whole sea bream

Cooking fish “en papillote” or simply in baking paper, is one of the easiest to cook fish while making sure the flavours infuse well and the fish doesn’t dry out. Directly serve sea bream in parcels to your guests for a maximum effect!

Whole Sea Bream En Papillote
 
Serves: 4
Ingredients
  • 4 whole sea bream, gutted and cleaned
  • 3 lemons, juiced
  • 1 small fennel bulb, finely sliced
  • 8 sprigs rosemary
  • 2 red chillies, seeded and finely sliced
  • 200 ml white wine
Instructions
  1. Heat the oven to 180C/fan 160C/gas 4. Tear 4 large sheets of baking paper and fold each in half – each piece should be big enough to fit a whole fish into. Season the sea bream inside and out with salt and pepper.

  2. Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel, a sprig of rosemary and the chilli. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with some butchers string and season again with salt and pepper.

  3. Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Divide the white wine and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.

  4. Serve each guest a sealed parcel, allowing them to break open the paper themselves at the table, releasing the steam and cooking smells into the air.

Whole Baked Thai Seabass

Whole Baked Thai SeabassThai cuisine always brings lots of flavours to the table! This delicious seabass recipe is no exception and will make you feel like you are travelling, without leaving your kitchen!

Whole Baked Thai Seabass
 
Serves: 4
Ingredients
  • 4 whole seabass, about 300g each
  • 2 lemongrass stems, outer leaves removed
  • 5cm (2in) root ginger, peeled
  • 4 garlic cloves, peeled
  • 2 red chillies, washed
  • 1 bunch coriander, washed
  • 2 limes, juice
  • 20ml (4 tsp) honey
  • 30ml (2 tbsp) fish sauce
  • 60ml (4 tbsp) vegetable oil
  • spring onions, for garnishing
Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6.

  2. Wash the sea bass inside and out, and pat dry with kitchen paper.

  3. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.

  4. Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.

  5. Use half of the mixture over the fish, making sure you push some into the cuts. Use the remainder of the mixture to fill the cavities of the fish.

  6. Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.

  7. Bake for 20 minutes or until the fish is cooked and flakes easily.

  8. Let it rest for about 5 minutes before opening the parcel. Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it’s not edible because of the woodiness of the lemongrass. Serve immediately.

Whole Baked Trout with Tomatoes and Potatoes

Baked whole trout

Trout has a more delicate flavour than salmon and is a great fish to cook whole. This recipe allows you to bake fish, potatoes and tomatoes in the same dish so it’s super convenient and saves you some washing up!

Baked Whole Trout with Tomatoes and Potatoes
 
Serves: 4
Ingredients
  • 350g cherry tomatoes, broken into smaller clusters if on the vine
  • 1 clove garlic, smashed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 whole trout (about 250g each), scaled, gutted, and cleaned
  • 6 thin lemon slices (from 1 lemon)
Instructions
  1. Preheat oven to 220C / 200C fan. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and ½ teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

  2. Roast until tomatoes are juicy and potatoes are tender (about 25 minutes). Remove from oven.

  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining ½ teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

 

Heart-Healthy Fish Recipes

Consuming at least one portion of oily fish per week, such as Salmon, Tuna, Mackerel, Herring or Kippers, is essential for heart health. They also have plenty of benefits that make adding this type of fish to your weekly routine worthwhile! Here are 3 easy and delicious recipes you can try!

Tuna with Peppery Tomatoes & Potatoes

Grilled Tuna Steak

Tuna with Peppery Tomatoes & Potatoes
 
A delicious dish, full of fresh flavours and easy to prepare!
Serves: 4
Ingredients
  • 4 tuna steaks
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • few thyme sprigs
  • 500g bag new potatoes, sliced about 1cm thick
  • 2 red peppers, cut into large chunks
  • 1 red onion, cut into eighths
  • 1 green chilli, deseeded and chopped
  • 400g can cherry tomatoes
Instructions
  1. Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.

  2. Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato).

  3. Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.

  4. With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

Spiced Mackerel with Shallot & Lemon Chickpeas

Mackerel Fillet

Spiced Mackerel with Shallot & Lemon Chickpeas
 
Mackerel is a very tasty fish that's super easy to cook! With this recipe ready in about 20 minutes, it's a great weeknight staple.
Serves: 2
Ingredients
  • 3 shallots
  • 2 lemons
  • 4 mackerel fillets
  • olive oil
  • ½ tsp harissa
  • 1 tsp ground cumin
  • 200g tin chickpeas, drained
  • A small bunch of coriander, chopped
  • A small bunch of mint, chopped
Instructions
  1. Peel and finely slice the shallots. Put them in a dish, squeeze over one of the lemons. Zest the remaining lemon into a bowl and then slice the pith off all over and cut the lemon segments out of the pith into the same bowl.

  2. Oil the skin-side of each mackerel fillet and lay them on a baking sheet. Mix the harissa and cumin with a little oil and brush this over the flesh-side, season with some salt. Heat a grill to high and grill the fillets until they start to blister, about 2-3 minutes.

  3. Drain the shallots and mix with the chickpeas, lemon zest and segments, herbs and a little olive oil. Serve 2 mackerel fillets per person (less/more depending on size and appetite!) with some of the chickpeas.

Sweet & Tangy Orange Salmon

Sweet glazed salmon

Sweet & Tangy Orange Salmon
 
Salmon goes very well with all citrus fruit, this sweet salmon recipe is also a hit with kids and fussy eaters! Allow more time to marinate for stronger flavours!
Source:
Serves: 4
Ingredients
  • ¼ cup fresh orange juice (about 1 medium orange)
  • 2 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 500g salmon fillets
Instructions
  1. Whisk together orange juice, honey, soy sauce, olive oil, garlic, and ginger in a bowl. Place salmon in large resealable bag and pour marinade in with salmon. Close and allow to marinate 20 minutes to an hour.

  2. When ready to cook, preheat pan over medium heat. Brush with olive oil, remove salmon from a resealable bag and place onto the pan. Cook 2 - 5 minutes (depending on the thickness of salmon), then use tongs or a large spatula and turn salmon over to the other side to cook another 2 - 5 minutes (depending on the thickness).

  3. Remove from the pan and allow to rest about 5 minutes before serving. Serve alongside your favourite greens or some rice!

 

£5 worth of points FREE with your order – 7 days only!

As the weather gets colder up here in Scotland, we can’t help but think Autumn is well on its way. To cheer everyone up, we’ve decided to offer awesome rewards in our shop this week!

For the next seven days, earn 500 extra points for FREE when you place an order of £70 or more – that’s £5 worth of points you can use on future orders!

What better way to stock on delicious fish and seafood, delivered fishmonger-fresh AND at an amazing value?

Hurry up, this offer will end on Wednesday 20th September at 11 PM!

3 Easy Salad Ideas for Packed Lunches

Packed lunches are not only for kids! Bringing your lunch to work not only saves you money but you can make easy, healthy meal that will make all your co-workers jealous! It’s also a great way to use leftovers! Here are 3 recipes for tasty salads that are quick to prepare and easy to pack away.

Prawns ‘Sushi’ Bowl

Inspired by sushi, this bowl doesn’t involve raw fish but tasty prawns. This salad is super easy to make, especially if you buy cooked prawns or if you have leftover cooked rice. Enjoy cold and adjust seasoning to your preference!


Prawns 'Sushi' Bowl
 
Source:
Serves: 1
Ingredients
  • 1½ cup cooked short grain rice
  • 1 tbsp rice wine vinegar
  • 120g cooked prawns
  • 2 tsp extra-virgin olive oil
  • kosher salt
  • 1 avocado, thinly sliced
  • ⅓ cup diced cucumber
  • 1 medium carrot, peeled and sliced into matchsticks
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp lemon juice, divided
  • Soy sauce, for serving
  • Toasted sesame seeds, for garnish
Instructions
  1. In a bowl, toss rice with rice wine vinegar. Season with salt to taste.

  2. Toss prawns with 1 tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber, and carrots on top of rice next to prawns.

  3. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

Salmon & Lentil Caprese Salad

A super tasty salad with salmon and lentils for a health kick and mozzarella and a balsamic drizzle for a truly indulgent taste! Can be served straight away or packed and enjoyed cold the day after.


Salmon & Lentil Caprese Salad
 
Serves: 4
Ingredients
  • 350g salmon
  • salt and pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups tossed spring greens
  • 1 cup cooked lentils
  • 1 cup cherry tomatoes, quartered
  • ½ cup mozzarella balls
  • 2 cups balsamic vinegar
  • freshly cracked black pepper
Instructions
  1. Preheat oven to 200 degrees C and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.

  2. While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.

  3. Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper.

Crab Salad

Crab is a great choice for added protein in salads! Dressed crab is widely available so you don’t have to prepare a whole crab yourself.

Crab Salad
 
Serves: 4
Ingredients
  • 450 g lump crab meat
  • 50 g mayonnaise
  • 2 tbsp Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 50 g celery minced
  • 80 g onion minced
  • 70 g red pepper minced
  • 2 tbsp parsley minced
  • Salt pepper and hot sauce - to taste
Instructions
  1. Pick through crab meat to make sure there are no shells.

  2. Meanwhile, whisk together mayo, yogurt, lemon juice and Worcestershire sauce.

  3. Add crab and veggies to the mayo mixture and combine well.

  4. Season with salt, pepper and hot sauce to taste. Serve alongside more greens if desired.

 

 

3 fish dinners ready in 30 minutes or less

If every week you spend some time wondering “what can I cook for dinner?”, don’t worry you are not alone! Luckily, there are plenty of easy recipes out there that are perfect for weeknights when you get home late or simply don’t have the time to cook anything sophisticated. Here are 3 recipes we have selected that you can add to your recipe collection!

White fish with Garlic and Lemon Butter Sauce


White Fish with Garlic Lemon Butter Sauce
 
You can't go wrong with lemon, butter and garlic! It's a light yet flavourful way to prepare any firm white fish such as Halibut or Cod. Serve with your favourite veggies for a quick dinner!
Serves: 4
Ingredients
  • 4 fillets of firm white fish, such as cod fillets or halibut fillets
  • 3 Tbsp salted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ⅔ cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley, chopped
  • grated zest of 1 lemon
  • 3 Tbsp olive oil
  • kosher salt and ground black pepper
Instructions
  1. Start by making the sauce: Heat butter, shallots, and garlic in a large frying pan and cook on medium heat, stirring often for 2 min. Add wine and lemon juice and bring to a boil. Boil until sauce thickens slightly, 2-3 min. Stir in parsley and lemon zest. Season with pinches of salt and pepper to taste. Cover and keep warm.

  2. Using paper towels, pat the fish fillets dry to remove as much moisture as you can. Sprinkle a light layer of kosher salt and black pepper over both sides of each fillet. In a large nonstick frying pan over medium heat, add the olive oil. Arrange 2 fillets in the pan and cook with the lid slightly open to allow steam to escape. Cook about 3-4 min or until bottoms of fillets are browned.

  3. Flip carefully and brown the other side 3-4 min (keep in mind that if your fish is less than 1 inch thick, you'll need to adjust for shorter cooking time.) You want the fish just cooked, but not over-cooked.

  4. Repeat with other 2 fillets (unless your frying pan is large enough to cook all 4 fillets without crowding, it's best to cook in batches; otherwise, the fish will be more steamed than browned.)

    Plate the fish fillets and pour warm sauce over them. Serve immediately.

Roasted Salmon with Crispy Potatoes & Broccoli


Roasted Salmon with Crispy Potatoes & Broccoli
 
This roasted salmon recipe is a great way to get a portion of oily fish into your weekly routine and is super easy to make as it's all cooked on one tray!
Serves: 4
Ingredients
  • 1 head broccoli
  • 450 g potatoes
  • 1 large red onion
  • 3 tbsp olive oil
  • Kosher salt
  • pepper
  • 680 g skinless salmon fillet
  • ¼ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • ½ clove garlic
Instructions
  1. Heat oven to 220 degrees C. On a baking sheet mix together the broccoli, potatoes, and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in an even layer and roast for 15 minutes.

  2. Season the salmon with ¼ teaspoons each salt and pepper, place it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.

  3. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.

Cod with Chorizo and Tomato Sauce


Cod with Tomato and Chorizo Sauce
 
Chorizo is a great way to add some spice to a dish! This tomato and chorizo sauce is packed with flavour and makes a healthy dinner when paired with grilled cod.
Serves: 2
Ingredients
  • Olive oil
  • 1 clove garlic, sliced
  • 4 thin slices chorizo, cut into matchsticks
  • A pinch of dried chilli flakes
  • 400g tinned or fresh chopped tomatoes
  • 2 skinless cod fillets or other white fish
  • Cooked green beans to serve
Instructions
  1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes.

  2. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.

  3. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

 

20% Off Haddock & Chicken – August Only!

You may know that we’ve recently introduced fresh chicken in our online shop, so you can add this lean meat to your usual order or fresh fish and seafood!

And because we’d hate for you to have to choose, we’re giving you 20% off haddock and chicken for the rest of August! Just add your selected items to your basket and we’ll take 20% off the relevant products, it’s that easy!

Diced Chicken
Chicken Fillets
Fresh Haddock Fillets
Peat Smoked Haddock Fillets

And remember that if you spend over £50, delivery is FREE!

Why not have a look at our haddock recipes and our chicken recipes to get you started?

Offer valid until 31st August 11pm.

Baked Haddock with Onions and Herbs

Using herbs and simple things you may always have in your kitchen, this simple recipe is great for busy weeknights. This recipe uses fresh haddock but you can easily substitute for any white fish you like such as cod, halibut, lemon sole, hake or even monkfish! Serve with your favourite veggies, rice or potatoes!

Baked Haddock with Onions and Herbs
 
Serves: 2
Ingredients
  • 450g skinless haddock fillet
  • 2 Tbsp. melted butter
  • 2 Tbsp. chopped onion
  • salt
  • pepper
  • 2 Tbsp. chopped dill
  • lemon slices
Instructions
  1. Preheat your oven to 220°C and line a baking tray with aluminium foil or parchment paper. Place fish on the tray.

  2. In a small bowl, combine melted butter and onion. Pour over fish and sprinkle lightly with salt and pepper.

  3. Bake in the oven until cooked through and the fish flakes apart, about 10 minutes.

  4. Top the fish with chopped dill and lemon slices to serve.