INGREDIENTS (4 servings)

• 4 farmed sea bass fillets (about 150g each), skin-on
• 3 red peppers, cut into chunks
• 1 red onion, sliced
• 185g of marinated olives
• 400g of cherry tomatoes on the vine
• 1 tbsp of capers, drained
• 2 garlic cloves, sliced
• 2 tbsps of toasted pine nuts
• Grated zest and juice of 1 lemon
• 2 large pinches of saffron strands
• Olive oil
• White wine or vermouth
• Handful fresh basil leaves
• 4 tbsps of mayonnaise
• Cooked couscous or flatbreads to serve

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
2. Add the tomatoes, olives (and any marinade), capers and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
4. Scatter the fish with the pine nuts, lemon zest, basil and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

Creuse Fine

The Creuse oysters make up 95% of the oyster production in France. The Creuses Fines are easy to identify due to their dark jagged shell. Expect a less fleshy but very juicy meat and an iodine flavour.

Creuse Spéciale

The term “spéciale” indicates that the oyster was left to grow for a longer period of time, resulting in a larger and plumper meat. This oyster is sweet and has a long finish with a hint of iodine.

Belon Plate

Cultivated in deeper waters than other oysters, the Belon oyster distinguishes itself with a rounder and flatter shell. The meat is firmer and crunchier and gives off a more tannic and hazelnut taste, with a long finish.

What size to choose?

Just remember, the bigger the number, the smaller the oyster. N°3 and N°4 are the most common.

The Atlantic cod is most well known as the fish used in fish and chips and can be substituted for haddock or sea bass. It has a flaky texture, mildly sweet flavour and is one of the most common white fish you will find.

Here’s an easy baked cod recipe.

Black cod can be found in the Northern Pacific Ocean and has a richer and more buttery flavour. Due to its high fat content, it is hard to overcook and can be used with any cooking technique from smoked and baked to grilled and sautéed. Black cod tends to pair well with Asian flavours, such as soy, ginger and miso.

Find our recipe for miso-marinated black cod here.

A miso marinade is always a crowd pleaser and the beauty of this recipe is that the black cod must be marinated in advance, which means all that is left to be done the day of is to cook it. Ideal for those who want to prep ahead for the week and just want to pop a meal into the oven when they get home.

INGREDIENTS (4 servings)

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons of white miso paste
• 3 tablespoons of sugar
• 4 black cod fillets, about 1/2 pound each
• Sushi ginger (optional)
• Chopped herbs such as parsley or cilantro (optional)

1. One or two nights before serving time, combine the mirin, sake, miso and sugar in a small pan and heat until the sugar is dissolved. Cool to room temperature.
2. Pat the black cod dry with paper towels and place the fish and marinade in a container, making sure the marinade is lathered on. Leave overnight.
3. Heat the oven to 200°C. Remove excess marinade and add oil to a skillet on the stove-top. Cook the fish on high heat for 2 to 3 minutes until slightly charred before transferring it to the oven for another 5 to 10 minutes. Season with chopped herbs and sushi ginger.

A miso marinade is always a crowd pleaser and the beauty of this recipe is that the black cod must be marinated in advance, which means all that is left to be done the day of is to cook it. Ideal for those who want to prep ahead for the week and just want to pop a meal into the oven when they get home.

INGREDIENTS (4 servings)

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons of white miso paste
• 3 tablespoons of sugar
• 4 black cod fillets, about 1/2 pound each
• Sushi ginger (optional)
• Chopped herbs such as parsley or cilantro (optional)

1. One or two nights before serving time, combine the mirin, sake, miso and sugar in a small pan and heat until the sugar is dissolved. Cool to room temperature.
2. Pat the black cod dry with paper towels and place the fish and marinade in a container, making sure the marinade is lathered on. Leave overnight.
3. Heat the oven to 200°C. Remove excess marinade and add oil to a skillet on the stove-top. Cook the fish on high heat for 2 to 3 minutes until slightly charred before transferring it to the oven for another 5 to 10 minutes. Season with chopped herbs and sushi ginger.

INGREDIENTS

THE FISH

• 4 salmon fillets
• 1 tablespoon sesame oil
• 2/3 cup honey
• 2 tablespoons sambal oelek
• 2 tablespoons low sodium soy sauce
• 1 inch piece fresh ginger, grated
• 2 cloves garlic, chopped
• zest and juice of lime

THE ASIAN SUMMER SLAW

• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1/2 head purple cabbage, shredded
• 2 nectarines thinly, sliced
• 1 cup fresh cilantro, chopped
• 2 carrots, shredded
• red or green jalapeños, chopped
• pinch of salt

1. Preheat the broiler to high.
2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat.
3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp.
4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.
5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!

INGREDIENTS

THE FISH

• 4 salmon fillets
• 1 tablespoon sesame oil
• 2/3 cup honey
• 2 tablespoons sambal oelek
• 2 tablespoons low sodium soy sauce
• 1 inch piece fresh ginger, grated
• 2 cloves garlic, chopped
• zest and juice of lime

THE ASIAN SUMMER SLAW

• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1/2 head purple cabbage, shredded
• 2 nectarines thinly, sliced
• 1 cup fresh cilantro, chopped
• 2 carrots, shredded
• red or green jalapeños, chopped
• pinch of salt

1. Preheat the broiler to high.
2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat.
3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp.
4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.
5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!

INGREDIENTS

THE SLAW

• ½ head red cabbage, shredded
• ½ head green cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 bunch scallions, thinly sliced
• 1 bunch radishes, thinly sliced
• 2 tablespoons peanut oil
• 3 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons seasoned rice vinegar
• ½ cup chopped cilantro
• 2 tablespoons chopped mint

THE FISH

• 500g of hake fillets
• 4 tablespoons taco seasoning
• 2 tablespoons olive oil

TOPPINGS

• 1 cup crushed or broken tortilla chips
• 1 cup pico de gallo
• 1 avocado, diced

1. MAKE THE SLAW: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside.
2. MAKE THE FISH: Season the hake fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the hake. Cook until fully cooked on both sides, 6 to 8 minutes total.
3. TO SERVE: Pile about 1 cup slaw onto a plate, then top it with the hake fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.

INGREDIENTS

THE SLAW

• ½ head red cabbage, shredded
• ½ head green cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 bunch scallions, thinly sliced
• 1 bunch radishes, thinly sliced
• 2 tablespoons peanut oil
• 3 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons seasoned rice vinegar
• ½ cup chopped cilantro
• 2 tablespoons chopped mint

THE FISH

• 500g of hake fillets
• 4 tablespoons taco seasoning
• 2 tablespoons olive oil

TOPPINGS

• 1 cup crushed or broken tortilla chips
• 1 cup pico de gallo
• 1 avocado, diced

1. MAKE THE SLAW: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside.
2. MAKE THE FISH: Season the hake fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the hake. Cook until fully cooked on both sides, 6 to 8 minutes total.
3. TO SERVE: Pile about 1 cup slaw onto a plate, then top it with the hake fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.

INGREDIENTS

• Four 150-200g cod fillets
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon cayenne pepper
• 4 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 orange, halved and thinly sliced
• ¼ cup chopped fresh parsley, plus more for garnish
• 2½ cups chopped Swiss chard
• Orange wedges, for serving

PREPARATION

1. Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.
2. In a large sauté pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.
3. Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and sauté until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.
4. Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.

INGREDIENTS

• Four 150-200g cod fillets
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon cayenne pepper
• 4 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 orange, halved and thinly sliced
• ¼ cup chopped fresh parsley, plus more for garnish
• 2½ cups chopped Swiss chard
• Orange wedges, for serving

PREPARATION

1. Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.
2. In a large sauté pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.
3. Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and sauté until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.
4. Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.

• 1.4kg of bouchot mussels
• 4 tablespoons (60g) unsalted or salted butter
• 1/2 cup (55g) peeled and finely chopped shallots
• 6 garlic cloves, peeled and finely chopped
• 3 cups (750ml) dry white wine
• 1/4 cup (15g) chopped flat-leaf parsley
• pinch of salt

PREPARATION