Ingredients

300ml carton cream
juice of 2 lemons
200g butter, chilled and cubed
2 tablespoon chopped fresh parsley
4 bream fillets
1/4 cup seasoned flour 
2 tablespoons oil

Instructions

1. Bring cream and lemon juice to the boil in a medium saucepan
2. Reduce heat. Simmer 10 minutes until liquid is reduced by two thirds
3. Remove from heat, whisk in chilled butter a few cubes at a time
4. If sauce becomes too cold return to heat a couple minutes and continue
5. Stir through parsley set aside and keep warm
6. Dust Bream fillets lightly with flour shaking off excess
7. Heat a non-stick fry pan with oil and fry fillets 2-3 min each side
8. Drain on kitchen paper and serve with lemon butter sauce and salad

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.

Read more...

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.

Read more...

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!