Ingredients

2 small potatoes
450g Spanish Mackeral fillets
45g sun-dried tomatoes (coarsely chopped)
4 marinated artichoke hearts (halved lengthwise)
60g pitted Kalamata olives
3 tablespoons flat leaf parsley (coarsely shredded)
1 tablespoon lemon juice
1 tablespoon olive oil
Crusty bread (to serve)

Instructions

1. Preheat oven to 375°F.
2. Place potatoes in a small saucepan and cover with cold water
3. Bring to a boil and cook 10 mins, or until tender
4. Drain, let cool then slice thickly
5. Put 2 sheets of parchment paper (16 x 16 inch) on a flat work surface
6. Arrange potatoes in centre of each square
7. Top fish with sun-dried tomatoes, artichoke, olives, 1 1/2 tablespoons parsley
8. Drizzle lemon juice and oil over top. Season
9. Fold paper to enclose filling and form a parcel
10. Tuck in ends to prevent liquid from spilling
11. Transfer to a baking tray bake 15 mins, or until fish is cooked through
12. Sprinkle with remaining parsley
13. Serve immediately with bread

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

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!