Ingredients

3 navel oranges, peeled
4 (180g each) perch fillets, skin removed
2 tablespoons dill leaves, chopped
1/4 cup olive oil
100g packet baby Asian greens
4 fresh dates, seeds removed, roughly chopped
1 small red onion, halved, thinly sliced
1 tablespoon wholegrain mustard

Instructions

1. Preheat oven to 200°C
2. Cut 1 orange cross ways in 8 thin slices, cut 4 30cm pieces of baking paper
3. Place fish fillet in centre of each baking paper, season with salt and pepper
4. Top each fillet with 2 orange slices, sprinkle with dill drizzle with a teaspoon oil
5. Fold paper edges to seal, turning upwards so juices won't run out
6. Place fish parcels on a baking tray
7. Bake 12 to 15 minutes until just cooked through parcels should puff up slightly
8. Segment remaining oranges
9. Squeeze excess juice from membrane in small bowl
10. Combine orange segments, Asian greens, dates and onion in a large bowl
11. Whisk remaining oil, 2 tablespoons orange juice, mustard, salt and pepper
12. Whisk until well combined, drizzle over salad and toss gently to combine
13. Place fish parcels on plates. Serve with orange and date 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!