12 whole garfish, filleted 
40 g  butter, melted
cucumber & anchovy salsa
1 large Lebanese (short) cucumber, peeled, seeds removed, very finely diced
1 large vine-ripened tomato, blanched, peeled, seeds removed, very finely diced 
1 tablespoon drained baby capers  in vinegar
2 white anchovies, diced
1 tablespoon finely shredded  flat-leaf (Italian) parsley
lemon oil, as required  
good pinch of sea salt


To make the salsa 

1. Combine cucumber, tomato, capers, anchovies and parsley in a bowl
2. Mix thoroughly. Add good splash lemon oil and the salt, toss gently
3. Preheat a grill to high
4. Lay garfish fillets on a baking tray, skin side up
5. Brush the fillets with the butter
6. Place under the hot grill and cook for 1 minute
7. Transfer the fillets to serving plates
8. Arrange in a star pattern layered one on top of another
9. Spoon the salsa over top and serve

To blanch a large tomato
cut a small cross in the base
Using a spoon, lower it carefully into boiling salted water for just 10 seconds
Remove the tomato and plunge it into iced water for 20 seconds
Gently remove the tomato from the iced water and peel - the skin should come off easily
To Make Lemon Oil
Combine 1/2 cup extra virgin olive oil and zest of 2 lemons in a small saucepan
Set over low heat and cook gently to infuse oil with lemon about 10 minutes
Remove from heat and allow to cool
Oil can be kept at room temperature tightly sealed for 1 month




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