2-4 mushrooms, sliced
1shallot, finely sliced
40g butter
6 sprigs of parsley
2 sprigs of thyme
2 pieces of John Dory fillet, each about 180g
Salt and freshly ground black pepper
150ml French Champagne
2 tsp olive oil
6 asparagus spears, peeled
100ml thickened cream
15 tarragon leaves, approximately


1. Put mushrooms in ovenproof pan with shallots 10g of butter parsley and thyme
2. Top with John Dory fillets
3. Season with salt and pepper and pour the Champagne over the fish
4. Bring to a simmer on top of the stove
5. Cover with a lid and bake in a preheated oven at 170°C for about 10 minutes
6. Heat olive oil and 20g butter in a pan cook asparagus for about 1 minute
7. Add 1–2 tablespoons water and steam-cook the asparagus until just tender
8. Lift fish from the cooking liquid onto a dish 
9. Strain cooking liquid into a small saucepan and boil down by at least half
10.Add cream, return to the boil and simmer until creamy
11.Whisk remaining butter into the sauce
12.Place asparagus on two plates. Top with fish fillets and with Champagne sauce
13.Garnish with a few tarragon leaves and serve


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!