3 tablespoons fennel seeds
Olive oil
Juice of 2-2½ lemons
4 garlic cloves, crushed
Sea salt & freshly ground pepper
4 x 180-200 gm boneless Red Emperor steaks
1 cup Greek (or thick plain) yoghurt
A few sprigs fresh dill
1 cup Italian (flat leaf) parsley leaves
8 cherry tomatoes, halved or quartered
1 small red onion, finely sliced
8 pitted black olives
Red wine vinegar


1. Dry roast fennel seeds in a covered pan
2. Grind with a mortar and pestle or processor
3. Combine 3-4 teaspoons ground fennel with a good slurp of oil
4. Add juice of 1½ to 2 lemons, 2 crushed garlic cloves and seasonings
5. Whisk together in a large bowl
6. Add fish and toss to coat well. Set aside for up to 15 mins
7. Cook fish on a preheated ridged grill (or BBQ), skin side down first
8. Pressing it down to start and basting with the marinade as it cooks
9. Combine yoghurt with a good squeeze of lemon juice, 1 teaspoon ground fennel, the remaining garlic and 1 heaped tablespoon chopped dill
10. Toss parsley, tomatoes, red onion and olives with a splash each of oil and red wine vinegar
11. To serve, mound salad on individual plates and top with fish, a good dollop of the yoghurt and a sprig of dill



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!