A selection of our chefs top recipes for you to enjoy at home - we also have a wet fish counter & can advise on ways to best prepare & cook your choice of seafood.

This months recipe to try at home is -

Whole roasted black bream with wild fennel

• 4 whole black bream – scaled & gutted (ask your fishmonger to do this for you).
• 1 bunch of wild fennel
• 1 whole lemon
• 100ml of white wine
• Olive oil
• Quality sea salt to season

Rub each fish with olive oil & season with sea salt inside and out. Score the fish 3 times on each side with a sharp knife. Stuff the inside of each fish with the fennel and the zest of the lemon. Lay out on a tray and drizzle with the white wine. Store in the fridge until ready to cook.

Cook on a medium to high heat under the grill for around 3/5 minutes each side, getting a nice colour on the skin. Take off the heat and rest for about 2 minutes.

Finish with a squeeze of lemon juice & some chopped fennel.

For any queries or enquiries please call us or email.

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