12 medium sardines
1 medium onion – very finely chopped
Olive oil for frying the onions
25g pine nuts – dry roasted in a thick based shallow pan
25g raisins or currants
Chopped fresh flat leaved parsley
Fresh bay leaves
100 ml freshly squeezed orange juice
100 ml freshly squeezed lemon juice
Salt and black pepper


1. Start by descaling sardines and cut off their heads
2. Gut and remove backbones. Open them out flat

Prepare the stuffing
1. Fry onions until lightly browned
2. Add pine nuts, raisins and parsley mix well
3. Take a small amount of stuffing place it at the wide end of opened out sardine
4. Roll fish around stuffing, starting at the wide end and rolling towards the tail
5. Put fish into a shallow oven proof dish side by side with the tails sticking up
6. Once all fish arranged place a bay leaf in between each fish
7. Mix lemon and orange juice together
8. Pour over the fish to cover half a centimetre from the base of the dish
9. Bake at 180 degrees centigrade for 20 minutes
10. Serve with a side salad and fresh bread
An alternative stuffing is chopped capers, olives and chillies, with a white wine and lemon juice mix for the cooking liquid



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!