Ingredients

11/2Cup extra virgin olive oil
4 large potatoes peeled and cut into bite sized chunks
4 x 180g Mulloway cutlets
Salt flakes and freshly ground black pepper to taste
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely grated lemon zest
1 clove garlic crushed
Green Salad to serve

Instructions

1. Preheat oven to 200ºC.
2. Pour half the olive oil into a baking dish and place in oven
3. Dry potatoes well. When oil is hot, remove dish, add potatoes, stir well to coat and return to oven. Turn potatoes occasionally.
4. After 40 minutes, add half the remaining oil to a second baking dish and place it in the oven to heat
5. Sprinkle the cutlets liberally with salt and pepper
6. Combine rosemary, lemon zest and garlic
7. Remove empty baking dish from oven, arrange cutlets in a single layer. Scatter rosemary mixture over the fish and drizzle with remaining olive oil
8. Place in the oven and cook for 12-15 minutes, until flesh comes away from the bone easily when tested with a fork
9. Remove fish and potatoes from oven and serve with a green 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.

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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!