Preparation and cooking tips

Cooking methods and cooking times

Small fillets (typically bream, seabass, mackerel, trout, whiting, plaice, lemon sole)

Pan-fry: skin-side down for 3 mins, turn and cook for a further 2 mins
Roast: in a foil parcel at 2000C for 7 mins
Grill: skin-side down for 5 mins


Large, thick fillets (typically cod, haddock, salmon, halibut, monkfish)

Pan-fry: skin-side down for 5 mins, turn and cook for a further 2 mins
Roast: in a foil parcel at 2000C for 10 mins
Grill: skin-side down for 5 mins, turn and cook for a further 2 mins


Whole round fish for 1-2 people (typically seabass, bream, trout, mackerel)

Roast: in a foil parcel at 2000C for 20 mins
Grill: for 4 mins on both sides
Poach: in a simmering stock for 7 mins


Whole round fish for 4-6 people (typically seabass or salmon)

Roast: in a foil parcel at 2000C for 35 mins
Poach: in a simmering stock for 20 mins


Whole flat fish for 1-2 people (typically plaice, lemon sole, dover sole)

Roast: in a foil parcel at 2000C for 15 mins
Grill: for 5 mins on both sides
Poach: in a simmering stock for 7 mins


Whole large fish for 4-6 people (typically turbot, brill)

Roast: in a foil parcel at 2000C for 35 mins
Poach: in a simmering stock for 20 mins


 

Eat the finest seafood by following the seasons

Find out what's in season

 

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