Cooking Instructions:

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Marinated Bass & Bream Fillets:

• Medium/Hot grill

• Place fillets flesh side down onto oiled cooking    foil and place 8-9inches below grill

• After 5mins turn fish over & cook for a further 2mins

• Serve skin side up on a bed of green herb salad and a side of sauteed potatoes

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Teriyaki Tuna STeak:

• Heat a non-stick frying pan or griddle until hot

• Drizzle or brush with a little sunflower oil

• Cook the tuna steaks for 1–2 minutes on each side

• Take care not to overcook the tuna, as it will dry out pretty quickly

• Serve with rice/noodles and stir fried vegetables

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Honey Salmon Fillets:

• Medium/Hot Grill

• Place fillets flesh side down onto oiled cooking    foil and place 8-9inches below grill

• After 5mins turn fish over & cook for a further 2mins

• Serve skin side up over a bed of thinly sliced Fennel, Parsley and segmented blood orange salad whith    finely sliced chilli

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Salmon & Cod Kebabs:

• Medium/Hot Grill 6mins per side 8/9 inches below grill or oven bake for 12 minutes

• Serve on a bed of green salad

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Honey Salmon Stir Fry/Tuna Teriyaki Stir Fry:

• Thinly oil a hot wok

• Pour contents in and move around continously for 8-10 mins until cooked through

• Serve with noodles and wok fried greens

 

Marinated White Fish En Papayotte:

• Pre-heat oven to 180 degrees (fan assisted)

• Oil a large sheet of aluminium foil

•  Lay white fish fillets on a bed of sliced spring onions, thinly sliced fennel, parsley and cherry tomatoes

• Season and add a knob of butter onto each fillet

• Partially seal the foil parcel both  ends and carefully add  a half glass of white wine before completely sealing, allow some space at the top for your fish to steam properly

• oven bake for 15 to 18 mins and serve with skinny chips.