Ingredients

4 large sardines (cleaned & butterflied)
3/4 bunch parsley (about 1/2 cup of chopped parsley)
3 tablespoons toasted pine nuts (roughly chopped)
6 dried apricot (diced very small)
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons panko breadcrumbs
1 clove garlic (minced)
Flour (for dredging)
Olive oil (for frying)
Pepper & salt

 Instructions 

1. Butterfly and flatten fish. Salt and pepper both sides of each fish
2. Mix parsley, apricots, pine nuts lemon juice, oil and garlic in a bowl
3. Mix well to make a paste
4. For each pair of fish, spread some paste on inside of one of the fish
5. Pat down gently so it will stick to the fish
6. Attach other fish on top push down gently to glue together with the stuffing
7. Dredge the pairs of fish in flour on both sides
8. Oil a skillet enough to cover bottom about 1/2 inch deep apply medium heat
9. Add fish pairs fry until golden brown, small fish just few minutes on each side
10. Flip gently and fry other side until golden brown
11. Drain on a plate covered in paper towel. Serve immediately
12. Serve with Harrissa or a drizzle of lemon juice

 

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!