4 skinless and boneless Flathead fillets
8 prosciutto slices
Vegetable oil
1-2 cloves garlic (chopped)
280g baby spinach leaves
150g mushrooms (quartered)
Punnet cherry tomatoes (halved)
Olive oil
Salt and pepper to taste
2 tablespoons olive oil
1/3 cup chicken stock
1/2 cup white wine
1 tablespoon whole grain mustard


1. Place each fish fillet in the centre of 2 prosciutto slices and roll up
2. Pan-fry fish in a small amount vegetable oil on medium heat
3. Turn regularly until just cooked
4. Using same pan add olive oil, wine, stock, mustard reduce to a third set aside
5. Pan-fry mushrooms and garlic with olive oil on medium heat 2-3 minutes
6. Add tomatoes and spinach cook until spinach has wilted
7. Add salt and pepper to taste
8. Serve on spinach mixture and drizzle with pan juices


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!