Succulent and tasty, our responsibly-fished hake steaks (or loins) pair perfectly with vibrant salsa verde. Serve with salad and your favourite bread alongside. Serves 4.
With their firm, ‘meaty’ texture and rich flavour, swordfish steaks are a sure-fire BBQ hit. Serve them with the tangy salsa alongside and plenty of bread to mop up the juices. Serves 4.
Perfect for a meal for two, this delicious Dover Sole recipe is well worth a try. It may sound a bit fiddly, but the fish is actually pretty straightforward to cook (and the ‘fancy’ sauce is bound to impress!). Serve with your choice of steamed veg or salad. Serves 2.
Take comfort food to a new level with this luxurious risotto. It’s a fairly simple recipe that makes the most of its wonderful ingredients – a fair bit of stirring is involved, but the end result is well worth it! Serves 2
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Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? You can use any of our lovely locally-caught white fish in this recipe. Serves 4.
Our responsibly-fished (and locally caught) Hake pairs perfectly with the vibrant wild garlic that flourishes in the Devon hedgerows! Serve this dish with your favourite green veg alongside – we like peas or quickly steamed spring greens. Serves 2.
Delicious sea bass stars in this simple, healthy traybake. Packed full of sunny Mediterranean flavours, it’s great with a lemon-dressed green salad and a glass of your favourite vino. Serves 4.
This easy recipe is perfect for an indulgent breakfast or laid-back brunch. Timing is key, so make sure you have all your ingredients and two plates to hand before starting to cook. Serves 2.
Filled with savoury smoked haddock and veg and wrapped in home-made pastry, these savoury and satisfying parcels are great for a hearty lunch or light dinner – they’re also pretty portable, making them perfect for a picnic. Serves 4.
This is a delicious and healthy way to enjoy our locally-caught Plaice, and it’s a versatile recipe, too; it will work just as well with any flat white fish, and the quantities can be scaled up or down pretty easily. Best of all, it’s made with just one baking tray and one pan, so washing-up is kept to a minimum! Serves 2.
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Fresh from West-Country waters, hake is a great-tasting and more sustainable alternative to cod. Here, it’s paired with a creamy leek sauce and fresh herbs, for a taste of springtime. Serves 4.
Known for its firm, lean flesh and delicate taste, we’ve used hake in this recipe - but you can use any white fish fillets as a more sustainable alternative to cod. Here, it’s paired with a warm garlicky bean purée and some bright pickled radishes for extra crunch. Serves 4.
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Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.
Inspired by the classic Moroccan Tagine, this spicy, warming stew is just the ticket for cold evenings. We’ve used Whiting for this recipe, but you can happily substitute Hake, Pollock or any other sustainably-fished white fish. Serves 4.
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Great to look at and even better to eat, these Parma-ham wrapped monkfish parcels look way more labour-intensive than they are – perfect if you want to impress! Serve with some simply-dressed salad leaves and a wedge or two of fresh lemon. Serves 2.
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These delicious parcels take moments to make. We like to serve them with something to mop up the tasty juices – mashed sweet potatoes, roasties or thick slices of crusty bread are all perfect. Serves 2-4.
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Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine. Serves 4.
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Just the ticket for warmer weather, this simple, healthy salad makes a perfect light meal for two. Serves 2.
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Unfairly underrated, Hake are just as flavoursome as any other white fish. Caught by our boats and MSC approved, our Hake is served with plump prawns and a buttery, caper-filled sauce. This lovely dish is perfect for lunch or a light supper – serve with your favourite veg, some crusty bread or a few handfuls of crisp salad leaves. Serves 4
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Greendale Red Gurnard comes from South West waters; this distinctive (and delicious) fish is also very popular in the Mediterranean, and its firm white flesh pairs really well with ‘sunshine’ flavours, like the red peppers in this recipe. Apart from a bit of chopping, this is a quick and easy recipe to follow, with impressive results – serve with lemon wedges and some salad leaves. Serves 2.
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Cooked in butter and served with a rich prosecco sauce, turbot makes for a luxurious Christmas dinner with a difference! Serve with your favourite festive veg. Serves 2.
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Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.
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Eating seasonally doesn’t mean limiting your diet to a few dull recipes, as this delicious dish attests. Mackerel and new potatoes are plentiful in the UK in spring; they work beautifully together in this light but satisfying salad. Serves 2.
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Delicious Gurnard has long been popular in Mediterranean countries, but here in the UK we’ve taken a little longer to catch on! As well as being a more sustainable alternative to catches like Cod or Haddock, Gurnard is also now gaining recognition for its superior taste and succulent flesh. It works beautifully in simple recipes that allow its flavour to really shine – this easy foil-baking method does just that. Feel free to adapt the ingredients to include the herbs and flavourings you prefer (or have available). Serves 2.
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This quick and simple recipe makes the most of delicately-flavoured Lemon Sole or Dover Sole, both unfairly underrated flat fish. You can make the salad well in advance if you like, though it is lovely when the potatoes are still a little warm – and fresh salad leaves are a must. Serves 2.
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There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.
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With its firm flesh and mild taste, hake pairs well with robust flavours. Here, it’s teamed with pesto, olives and vibrant veg and foil-baked on the barbecue. Delicious! Serves 4.
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Baking fish in a parcel is a healthy way to cook it; all the flavour remains, but the fat runs out of the fish as it cooks. This recipe lets your oven do most of the work, as the tray of tasty roast veg will cook alongside the fish – served together, perhaps with a handful of salad leaves, they make a delicious meal any night of the week. Serves 4.
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Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? We’ve used our lovely locally-caught Pollock here, but you can easily substitute most other white fish (Pollock is a member of the Cod family). Serves 4.
