4 x 200g coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari 
3 bacon rashers, rind and fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve



1. Preheat oven to 180°C. Score fish skin to prevent fish from curling and season
2. Heat 1 tablespoon of the oil in a non-stick frypan over medium-high heat
3. Cook fish skin side down 3-4 minutes until crisp
4. Cook skin-side up on lightly oiled baking tray, drizzle with 1tablespoon tamari
5. Bake for 5 minutes or until just cooked
6. Heat remaining tablespoon of oil in the pan over medium-high heat
7. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp
8. Add cabbage and cumin cook for 2-3 minutes until cabbage starts to wilt
9. Add honey and remaining tamari and stir to combine
10. Divide cabbage among plates, top with fish and drizzle with any pan juices
11. Garnish with spring onion and serve immediately


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!