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Pan fried Halibut with Puttanesca Dressing

Pan fried Halibut with Puttanesca Dressing

Prepare the dressing. Thickly slice the red peppers. Heat the olive oil in a pan and add the tomatoes. Cook over a low heat for 2-3 minutes or until the begin to soften, stir in the peppers, olives, capers and basil, warm through and season to taste. Roll the halibut steaks…

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Pan fried Halibut with Puttanesca Dressing

FABULOUS FISH PIES

Celebrate National Pie Week and create your own FABULOUS FISH PIE... Choose your own selection of fish, spices, herbs and topping... 375g fish fillets: coley, hake, pollack, tilapia, salmon, smoked haddock or boneless kippers Add some shellfish: cooked cold water prawns…

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FABULOUS FISH PIES

Moules Marinière with Pernod

Moules Marinière with Pernod

A fantastic quick and easy recipe perfect for entertaining guests or a quick lunch. Featured at the Bexhill Festival of the Sea 2016.

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Moules Marinière with Pernod

Smoked Mackerel with Baba Ganoush Couscous

Smoked Mackerel with Baba Ganoush Couscous

This recipe is packed with robust flavours. With our own smoked mackerel and the middle eastern spicy couscous. Either flake the fish into the couscous or serve it with the smoky fillets. Works well too with barbecued or grilled fresh mackerel. Featured at The Pommery…

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Smoked Mackerel with Baba Ganoush Couscous

Prawn Pilaf

A great way of using the whole prawn to make a simple but tasty lunch dish or an accompaniment to fillets of fish. Featured at The Bexhill Festival of the Sea 2016.

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Prawn Pilaf

GRAVADLAX

Gravadlax (meaning 'buried salmon' from the traditional method of curing the fish in the ground) is a Scandinavian speciality, but there are many flavours that work well as a marinade. This has a Pacific rim twist.

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MUSTARD AND DILL SAUCE

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POTTED SHRIMPS

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Pan fried Alaskan Pollock with Miso Dressing

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