Delivery to mainland UK only.
Firm white flesh, superb flavour. Often served stuffed and baked.
Fish size approx 300-400gm £4.75
approx 400-600gm £6.95
Supplied Freshly Blast Frozen
We organise deliveries on a 24 hour basis and deliveries are made on Wednesday and Friday to the Mainland UK.
For Wednesday delivery we must receive your completed order by 3pm on Monday.
For Friday delivery we must receive your completed order by 3pm on Wednesday.
We will do our very best to deliver within these timescales, however there may be occasions we may be unable to get a courier for required day. Also we will delay deliveries if we are enjoying extreme hot weather, in these instances we will notify you as soon as we can.
If you're not at home upon the parcel arrival please leave clear instructions where to leave your parcel.
Your goods will be packed in a polystyrene box with gel packs to maintain the correct temperature during the delivery period. Please ensure you do not delay unpacking your delivery upon receipt , this will ensure that your purchase will be enjoyed at their best. Upon receipt open your package and deal with your goods immediately either transfer to fridge or freezer.
Everything is clearly labelled with all the information you will require.
Re use the poly box, ideal for transporting chilled items. The Gel packs are not designed for reuse, however you can use the box with an ice pack.
Delivery up to £50 is £14.95
Delivery over £50 is £11.95
Delivery over £125 is free shipping
Orders over £50.00 = FREE GIFT
Orders over £100.00 = 2 FREE GIFTS
NO DELIVERY TO ISLANDS AND SCOTTISH HIGHLANDS
Delivery up to £50 is £20.90
Delivery over £50 is £17.9
Delivery over £125 is £5.95
Confit lemon butter
Confit lemon syrup
MAKING STOCK SYRUP
SHUCKING AN OYSTER
How to make Whole Sea Bass with Rosemary and Thyme
Crumble the Vegetable Stock Cube into a bowl and mix with 2 tsp olive oil to a paste, stir in the rosemary and thyme.
Heat 2 tbsp olive oil in a good quality roasting tray on top of the hob.
Spread two-thirds of the seasoning paste over the top of the fish and inside its cavity. Place the rosemary sprigs within its cavity.
Place sea bass seasoned side-down onto the hot roasting tray and cook for 5 minutes. Spread remaining seasoning paste over the top side of the sea bass.
Turn the sea bass over, sprinkle over the thyme sprigs and place fish in preheated oven 180°C fan, Gas Mark 6 for 12-15 minutes depending on size.
For the sauce, place coriander seeds in a small pan with 100ml olive oil and the lemon juice. Bring just to the boil, add in the basil leaves and chopped tomatoes. Reduce the heat and simmer for 1-2 minutes.
Season with salt and pepper. Transfer the cooked fish onto a warm serving platter and spoon over the sauce. Garnish with fresh coriander sprigs.