Category: Recipes

Ingredients

Serves: 2
Time: 20 minutes
Difficulty: Easy

– Whole seabass, scaled and gutted
– Thai red curry paste
– A bunch of spring onions
– A small bunch of coriander
– 1 lime
– Olive oil
– Sea salt & black pepper

Optional extras:
– Jasmine Rice
– Cold beer (larger)

Instructions

1. Prep the greens:
   Trim and halve your spring onions, then finely slice them lengthways. Chuck them in a bowl of ice-cold water — they’ll crisp right up. Pick off the coriander leaves and keep the stalks for stuffing.
   
2. Score & season the bass:
   Grab a sharp knife and make cuts across the skin of the seabass about 2cm apart. Rub curry paste all over the fish — inside and out — making sure it gets into every nook and cranny.
   
3. Stuff it up:
   Pack those coriander stalks into the belly of the fish. Season generously with sea salt and cracked black pepper.
   
4. Sear it golden:
   Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the seabass and cook for 3–4 minutes each side, or until the skin is dark golden and the fish is cooked through.
   
5. Plate it like a pro:
   Drain the spring onions and coriander leaves, then pile them up on a plate. Sit the seabass on top and drizzle over any spicy oil from the pan. Finish with a grating of lime zest and serve with lime halves for squeezing.

🔥 Pro tip:
This dish loves a side of jasmine rice or a cold beer on a sunny day.

Ingredients

Serves 4
Time: 30 minutes

800g Grey Mullet cleaned, gutted and de-scaled
1 Red Onion
1 Lemon
3 Cloves of Garlic
1 Medium Chilli
1 Medium Handful of Coriander
2 Tbsp of Olive Oil

Instructions

Pre heat the oven to 200 degrees celsius.

Whilst the oven is heating up, finely slice the red onion and add to a mixing bowl.

Roughly chop the garlic, chilli and coriander and mix with the onion. Add the lemon juice, olive oil, salt and pepper and combine well.

Lay the fish on a good sized baking tray and lightly score both sides every inch along the fish. Coat the fish with the mixture making sure to fill the main cavity and rub thoroughly onto the skin.

Put into the oven and reduce the heat down to 170 degrees celsius for 20 minutes.

Check that the meat can be pulled off the bone easily and serve with rice or salad and a yogurt dressing.

TIP: If working with different sized fish, it is recommended to give about 5 minutes for every 200g of fish.

Ingredients

Serves 2
Time: 30 minutes

500g Responsibly Sourced Whole Mullet

The Rub:
½ Tsp Ground Cardaman
½ Tsp Ground Cloves
½ Tsp Ground Coriander Seeds
½ Tsp Ground Cumin
½ Tsp Ground Cinnamon
½ Tsp Ground Black Pepper
½ Tsp Sumac
The Zest of 1 Lemon

The Stuffing:
½ Small Onion
2 Cloves of Garlic
1 Handful of Coriander
1 Tbsp Olive Oil

Instructions

Pre-heat the oven to 220 degrees celsius.

Mix all of the spices, salt and the lemon zest thoroughly in a bowl. Place the fish onto an oiled baking tray. Score the mullet to the bone at equal intervals on both sides along its body. Massage the mixture into the skin of the fish making sure to fill the score marks until the fish is well covered on both sides.

Finely chop the onion, garlic and coriander and stuff into the inside of the fish. Drizzle the fish with olive oil.

Place the fish in the centre of the oven for 15 minutes.

Serve with a great accompaniment such as a couscous salad or an array of roasted vegetables. Finish with a squeeze of lemon and a drizzle of olive oil.

Ingredients

Serves 4
Time: 35 minutes

2 x 400g Sea Bream cleaned, gutted and de-scaled
100g Pine Nuts
3 Large Garlic Cloves
1 Medium Lemon
1 Tbsp Tahini
50g Salted Butter
1 large Handful of Parsley
3 Tbsp Olive Oil
1 Tsp Harissa

Instructions

Pre heat the oven to 160 degrees Celsius.

Whilst the oven is heating up put the garlic, tahini, oil, lemon juice, parsley, harissa, butter and 50g of pine nuts into a food processor and blitz until the mixture is smooth and creamy.

Lay the fish in a deep sided roasting tin and score evenly along both sides of both fish. Smother the insides and outsides with the creamy mixture making sure to massage the sauce all over.

Bake the fish in the oven for 25 minutes until the sauce is thicker and beginning to caramelise.

Just before the fish is ready, dry fry the remaining pine nuts in a frying pan until golden brown and sprinkle over the fish.

SERVING SUGGESTION
This dish tastes great with salad, rice or couscous and a dash of plain yogurt and lemon. We love to serve the fish on a bed of fresh spinach.