Ingredients

4 x 180g kingfish steaks with skin on
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Grated zest of 1 lemon
600g vine-ripened tomatoes, seeds removed, chopped
2 anchovy fillets in oil, drained, chopped
2 tablespoons capers, rinsed, drained
2 teaspoons red wine vinegar
1 teaspoon caster sugar
50g pitted Kalamata olives
2 tablespoons flat-leaf parsley leaves
2 cups baby spinach or rocket

Instructions

1. Season kingfish with salt and pepper.
2. Heat 2 teaspoons oil in a frypan over medium-high heat
3. Cook fish skin down 3 minutes, turn cook a further 3 minutes or until cooked
4. Transfer to a plate, cover with foil and rest while you make the sauce
5. Heat remaining oil in the same pan over low heat
6. Add garlic, zest and little salt and pepper stir 2-3 minutes until soft not coloured
7. Stir in tomato, anchovy, capers, vinegar and sugar, partially cover. Cook 3-4 minutes until tomato softens. Stir in olives and parsley
8. Serve fish with sauce and baby spinach

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!