Ingredients

Preserved lemon quarters, rind removed and rinsed, flesh discarded
1.2 kg piece of bass grouper, skin on, pin boned and cut into 6 portions
300 gm sugar snap peas or snow peas, ends trimmed to serve:
Lemon-infused extra-virgin olive oil

Instructions

1. Using a sharp knife remove pith from lemon rind, cut into thin strips
2. Scatter half the rind on flesh side fish
3. Season with salt and black pepper, cover with baking paper
4. Steam fish in steamer skin side up 6-7 minutes until almost cooked through
5. Remove and stand in a warm place
6. Cook peas in boiling salted water 1-2 minutes until crisp, bright green
7. Drain and divide peas and remaining lemon rind among plates
8. Remove and discard fish skin and baking paper
9. Arrange fish on serving plates and drizzle with olive oil
10. Adjust seasoning and serve immediately

Sustainability

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.

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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.

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Recipes

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!