8 large fillets, pin-boned 
Extra virgin olive oil
1 red onion, diced
Sea salt 
2 celery stalks, diced
50 g (1/3 cup) pine nuts, roasted
50 g (1/3 cup) currants or raisins
2 tablespoons honey
3 tablespoons red wine vinegar
1 handful dill, roughly chopped 
1/2 bunch chives, about 15g roughly chopped
Freshly ground pepper


1. Heat a little oil in a large pan add fish skin side down
2. Cook about 1 minute turn over cook 30 seconds on the other side
3. You will need to cook the fish in two or three batches
4. Remove fillets and place on a baking tray, keeping warm in the oven 
5. Heat a little more oil in a separate pan and add the onion and some sea salt
6. Cook until softened. Add celery, a dash more oil, pine nuts, currants or raisins
7. Add honey, red wine vinegar, dill and chives. Grind on some fresh pepper
8. Should have a sweet-sour tasting vinaigrette. Place two fillets on each plate 

9. Spoon a generous amount of the sauce over the top
10. Alternatively, serve banquet-style, on a large platter with couscous on the side


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