Ingredients

4 150 gram mangrove jack fillets or snapper / jewfish / blue eye cod
1 L carrot juice
1 cup diced cold Butter
Sea salt
Cracked Pepper
1 lime juice only
8 cups spinach
2 finely diced Garlic Cloves
1 tablespoons diced ginger
1 finely diced bird’s eye chilli
1/2 lemon juice only

Instructions

1. Place a pot over medium heat, reduce carrot juice until resembles thick syrup
2. Whisk in butter little at a time off the heat
3. Whisk until you have a sauce consistency
4. Add lime juice to balance out richness of butter season with salt & pepper
5. Heat a frying pan and cook the fish skin side down until golden then turn over
6. In another pan fry the garlic, chilli and ginger in a touch of olive oil
7. Add the spinach and cook 1 minute, season with salt and pepper  
8. Add a squeeze of lemon juice drain cooked spinach as thoroughly as possible 
9. Pour sauce in middle of a plate add the drained spinach, top with cooked fish
10. This dish is very nice with a teaspoon of chilli jam on the side 

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!