2 fresh blue grenadier fillets, about 400g, thin skin on
2 tablespoons olive herb leaves
2 tablespoons sun-dried tomatoes finely chopped 
4 garlic cloves, finely chopped
sea salt and cracked black pepper
1 teaspoon fresh lemon juice
1 tablespoon olive oil
olive oil cooking spray
1 1/3 cup corn couscous
water to cook couscous
1/4 cup raisin
Tartar sauce or Greek yogurt to serve


1. Chop fillets into halves and pat dry with paper towel
2. Combine olive herb leaves, sun-dried tomatoes, lemon juice and garlic
3. Sea salt & pepper to taste and 1 tablespoon olive oil
4. Use hands to rub the mixture over fillets thoroughly
5. Cover and refrigerate for half hour
6. The olive herb has a similar intense flavour of pickled olive
7. Prepare couscous in a saucepan as per the packaging instructions
8. Return cooked couscous to saucepan with a bit olive oil or butter (optional)
9. Toss with raisin and some olive herb leaves
10. Spray olive oil on a frypan over medium heat
11. When it begins to smoke add fish fillets with skin facing down
12. Panfry about 3 minutes, don't flip to another side
13. Reduce to low heat, cover and cook 3-5 minutes depending on thickness of fish
14. Divide and arrange cooked couscous and fillets on serving plates


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!