4 large or 8 small Roughy fillets, skinned
2 table spoons dry vermouth
90ml(6 table spoons) olive oil
1 bay leaf
Seasoned flour, for dredging
2 eggs, lightly beaten
Dry breadcrumbs
Oil for shallow frying
90g butter
1 clove garlic, crushed
2 teaspoons chopped parsley
1 teaspoon chopped fresh oregano
2 table spoons capers
Juice of 1 lemon
Salt and pepper
Lemon wedges and parsley, to garnish


1. Place fish fillets in a large shallow dish
2. Combine vermouth, oil and bay leaf in a small saucepan and heat gently
3. Cool completely pour over fish and marinate 1 hour, turning occasionally
4. Remove fish from marinade dredge lightly with seasoned flour
5. Dip fillets in beaten eggs to coat then into breadcrumbs press crumbs on firmly
6. Heat oil in a large frying pan, Add fillets cook slowly about 3minutes on each side, until golden brown. Remove and drain on kitchen paper
7. Remove oil from frying pan and wipe clean. Add butter and garlic cook until a light brown
8. Add herbs, capers, lemon juice and seasoning pour immediately over fish
9. Garnish with lemon wedges and sprigs of parsley


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!