2 x 185g Snapper fillets Skinned
2 tablespoons chopped parsley
2 thin slices of prosciutto halved lengthways
2 tablespoons dry white wine
1 tablespoon oil
2 small bay leaves
2 small garlic cloves finely chopped
Sprig of thyme leaves finely chopped
Steamed baby potatoes and salad to serve
White Wine Sauce
2 tablespoons dry white wine
1 tablespoon finely chopped shallot
60g butter cut into small cubes
1 tablespoon lemon juice


1. Preheat oven to 230% C or 210% C fan forced
2. Cut two sheets of baking paper large enough to wrap fish in
3. Sprinkle fish with parsley and wrap with prosciutto
4. Place along centre of baking paper
5. Top with wine, oil, bay leaf, garlic and thyme seasoning well
6. Fold half baking paper over fish then other half folding a pleat edge to seal
7. Heat a baking tray in the oven 5 minutes
8. Place fish parcels on to tray and bake 10 minutes
Make sauce
1. Heat wine and shallot in a small saucepan on medium heat 2 minutes or until reduced by half
2. Remove from heat add butter one cube at a time stirring constantly until sauce is creamy, stir in lemon juice and season to taste
3. Transfer parcels to serving plates, open parcels and spoon sauce over fish. Serve with steamed potatoes and salad


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!