Ingredients

1 teaspoon sweet paprika
16 butterflied sardine fillets
1 tablespoon olive oil
1 1/2 cups (375ml) sherry vinegar or aged red wine vinegar
1/2 cup (110g) firmly packed brown sugar
1/2 Spanish onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 oranges, segmented
1/2 cup coarsely chopped spearmint
1 1/2 cups watercress sprigs

 Instructions 

1. Combine paprika with 1/2 teaspoon of salt and freshly ground pepper
2. Sprinkle over skin side of sardine fillets
3. Heat olive oil in a large non-stick fry pan cook over medium-high heat
4. Skin-side down 20-30 seconds or until golden
5. Do not turn over and cook all the way through
6. Transfer to a non-metallic dish in a single layer
7. Place vinegar and sugar in a small saucepan
8. Bring to boil over medium heat pour hot mixture over sardines
9. Cool to room temperature and refrigerate for at least 2 hours or overnight
10. Combine onion, olive oil, oranges, mint and watercress in a large bowl
11. Place on a platter. Top with sardines and drizzle with extra virgin olive oil

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

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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!