Your Valentine's meal requires very little preparation. Rockfish Chef Director, Kirk, has recommended cooking methods, timings and serving suggestions. We've highlighted the handful of additional ingredients required to create the perfect meal.
Your lobster has been cooked by our Rockfish chefs as soon as it was landed and blast frozen to seal in the freshness and flavour.
Using a sharp knife, split the lobster in half starting with the tail, then the head. Use the back of the knife to crack the claws.
Plate your lobster on a sharing platter, with a couple of lemon wedges and a little fresh parsley. Serve your garlic mayonnaise on the side.
We recommend adding a fresh salad (salad leaves, finely sliced red onion, cucumber - dressed in olive oil, lemon and sea salt) and some crusty bread.
Pre-heat your oven to 220 degrees celsius.
Drizzle 2 tbsp of olive oil and a pinch of sea salt into a roasting tray. Add the turbot, drizzle a further 2 tbsp of olive oil and another pinch of salt, then massage into the fish.
Put in the oven and cook for 10-12 minutes. Meanwhile gently melt your garlic butter in a small saucepan over a low heat.
When your fish is cooked, gently peel off the skin, add some additional chopped fresh parsley (optional) to your garlic butter, then simply plate up and pour over the garlic butter.
Kirk recommends serving with a side of spinach (cook gently in a pan with a pinch of salt and a squeeze of lemon) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve)
Add olive oil and a pinch of salt to a roasting tray. Place the Dover Sole on the tray and drizzle olive oil and salt - ensure the fish is coated before placing under the grill at 220 degrees celsius for 8-9 minutes (check at 5 minutes and baste with the olive oil).
Gently melt your garlic butter in a small saucepan over a low heat. Once your Dover sole is cooked, plate up, pour over the garlic butter and add a sprig of fresh parsley.
Kirk recommends serving with fresh green beans (cook in boiling water, then drain and add to a pan with a little olive oil, finely diced onion and chopped fresh rosemary) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve).
]]>Check the mussels first. Agitate the mussels by giving them a light shake in a bowl and they should start to close up. Cracked, open, or otherwise damaged mussels should be discarded since they might have gone bad.
Make sure the mussels are free of sand, debris, and barnacles by rinsing them well under cold running water. If necessary, clean the shells with a brush or your fingertips.Beards, which are stringy membranes that may dangle from the shell, should be removed. To remove it from the mussel, just grab it and give it a pull.
While the stove is on medium-high, warm up a little butter or olive oil in a big skillet or large saucepan. For more flavour, you can add diced onions, minced garlic, and crushed red pepper flakes, fresh herbs like thyme or parsley, or white wine.
Put the cleaned mussels in the saucepan when the aromatics start to smell good and the onions start to soften.
To cook the mussels, add a liquid such white wine, chicken broth, or tomato sauce. This will create steam. For every pound of mussels, you'll need approximately 1/2 to 1 cup of liquid.
Put the lid on the saucepan and steam the mussels for approximately five to seven minutes. The opening of the shells will indicate that they are ready. Toss out any unopened mussels.
Spoon the cooked mussels into individual serving basins with care.
Over the mussels, spoon a little of the aromatic mixture and cooking liquid.
Serve the mussels hot with crusty bread or fries to dip into the delicious soup and garnish with fresh herbs.
As an appetiser or main dish, these mussels are cooked to perfection. Serve with crusty bread and a glass of wine to mop up the savoury liquid. It's appropriate for both formal dinners and more relaxed gatherings thanks to its understated elegance.
]]>Just add hot coals, a drizzle of olive oil, a sprinkle of salt and a squeeze of lemon for fabulous results.
All your seafood will arrive frozen, so you can put it in the freezer to enjoy another day or defrost gently in your fridge.
Light your barbecue, using eco-friendly fire lighters so that the flavour of your fish is not impacted by any fire lighter fumes
Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook
Set the rack about 8 inches, or 20 cm above the heat
for optimum cooking
To prepare the monkfish, cut into the flesh right next to the bone (but not all the way through) on one side, then turn the tail over and do the same on the other side. This allows you to flatten out your monkfish tail a little. Drizzle with olive oil, plenty of sea salt and a sprinkling of breadcrumbs and put them on the barbecue.
Drizzle your sea bass fillets with olive oil on both sides and sprinkle with sea salt. Get them onto the barbecue skin side down and try not to move them. When the flesh begins to turn opaque, flip them over. Don't worry if they get a little stuck.
The squid is prepared and ready to cook, but to increase the surface area, take off the wings and tentacles and cut into large chunks. With the body of the squid cut into it at centimetre intervals, but not all the way through. This gives lots of texture that will grill brilliantly. Drizzle with oil and plenty of salt and get onto the barbecue.
Sprinkle the prawns with salt and get them onto the barbecue next. They don't need shelling just put them on as they are. When you see bar marks on the underside, turn them over.
Drizzle your scallops with olive oil and cook them last, just until they're set.
Cooking times will depend on the size of the pieces of seafood
and the heat of your coals, but when you see the opaque flesh
turn white you know it is done. As your fish cooks, transfer it to a warmed platter.
Melt your Rockfish garlic butter gently in a small pan until it is just melted (but not bubbling) pour over your barbecued seafood and garnish with a sprinkle of fresh parsley.
]]>Your sardines have been butterflied making them super easy and quick to cook. We've also included fabulous diver scallops, one of the most sustainable seafoods out there, gorgeous prawns and a jar of our Rockfish garlic butter to melt over your fish. Just add hot coals, a drizzle of olive oil, a sprinkle of salt and a squeeze of lemon for fabulous results.
All your seafood will arrive frozen, so you can put it in the freezer to enjoy another day, or defrost gently in your fridge.
Light your barbecue, using eco-friendly fire lighters so that the flavour of your fish is not impacted by any fire lighter fumes
Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook
Set the rack about 8 inches, or 20 cm above the heat
for optimum cooking
Drizzle your sardines with olive oil inside and out, and sprinkle with sea salt. Get them onto the barbecue skin side down and try not to move them. When the flesh begins to turn opaque, flip them over. Don't worry if they get a little stuck.
Drizzle oil and plenty of salt onto the prawns and get them onto the barbecue next. They don't need shelling just put them on as they are. When you see bar marks on the underside, turn them over.
Drizzle your scallops with olive oil and cook them last, just until they're set.
Cooking times will depend on the size of the pieces of seafood
and the heat of your coals, but when you see the opaque flesh
turn white you know it is done
Melt your Rockfish garlic butter gently in a small pan until it is just melted (but not bubbling) pour over your barbecued seafood and garnish with a sprinkle of fresh parsley.
]]>Cook in a pre-heated oven at 200˙C/180˙C/Gas 6 for 20 to 25 minutes (ovens vary).
Ensure the Crab is piping hot before serving
]]>We recommend that you make sure they are fully defrosted slowly in the fridge before serving as they are, or including in your favourite recipe.
To enjoy them as we serve them in our restaurants in our pint of prawns, just peel them and dip them in our firecracker cocktail sauce.
If you want to cook with them they're great dropped into stews, curries, or combine with our fish pie mix, some creamy sauce and top with plenty of buttery mash for the ultimate family favourite fish pie.
]]>Add some olive oil to a frying pan and get it nice and hot. Add lots of sliced garlic to the pan and when it just starts to colour add the squid. Toss the squid around in the hot pan for a minute or two which is all it will need to cook. Season it with salt and then add the juice of half a lemon and a handful of finely chopped parsley. If you like spice you can also add in some dried chilli at this point.
Toss the ingredients around in the pan again just to mix it all through, take off the heat and serve with crusty bread and a salad.
]]>Fish loves butter. For many years it may have gone out of fashion but butter is a natural, healthy fat that is an incredible companion to seafood. We’ve created a range of butters with fresh herbs and spices like our Lime Pickle, Kedgeree or Bearnaise butters. They add flavour to your fish dish with minimal effort and are also wonderful with other proteins, vegetables, or just spread on thick sourdough toast.
Cooking with our butters is easy, simply warm the butter in a pan over a low heat, allowing it to melt gently and spoon over your cooked fish. Or, take your fish out of the oven just before it's cooked and put a spoonful of butter onto the fish. Put it back into the oven for just one final minute allowing the butter to melt before serving.
]]>To cook your T-bone preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 . Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving. Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin. To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
]]>Preheat your grill, rub your fish with a little olive oil and salt and put skin side up on a piece of parchment paper (this is to prevent fish from sticking) onto a grill pan.
Place it under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide a fillet portion will need 8-10 minutes, a flatfish for 10-12 minutes. You don’t need to turn flat fish as the heat of the grill will cook it through.
]]>Rub a whole fish with oil, make a few slashes into the flesh, then sprinkle lightly with fresh breadcrumbs (this will prevent sticking and leave you with some nice crispy bits).
As a guide, a 450g whole fish which serves one person, will take about 7-8 minutes to cook on each side (don’t turn the fish until this time). You will see the skin slowly crisping and charring – if it happens too quickly your fire is too hot). A 1 – 1.2kg fish cooked in the same way will take 12-15 minutes a side.
For fillets, rub the fish with olive oil, sprinkle lightly with breadcrumbs, and cook, skin side down, until you see the skin crisp and fish cooking as you see the heat rising through it. Flip the fillet over for the last 2 minutes of cooking time and serve.
]]>Once you've got the hang of making the bags it is a super easy way to cook fish, especially fillet portions like hake or sea bass. It’s a fool proof method as the fish steams as it bakes and means you can add any flavours and liquids you like (or use a spoonful of one of our butters).
Preheat the oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 create your oven bag and pop your fish, and any flavourings into it. Place the bag on a roasting tray - a hake or sea bass fillet should be ready in 15 minutes, a t-bone such as brill, turbot or plaice will need 25 minutes.
To serve either let your guests open the bag at the table, or simply cut open the bag and empty the fish and the cooking juices straight onto a plate.
]]>Follow this method for perfectly crisp squid. You can use the same method for other fish of the type above:
Heat vegetable oil in your fryer to 175˚C/350˚F – using an oil thermometer makes this both safer and easier. Keep an eye on the temperature as you prepare your fish. Clean the squid and cut it into rings about ½ cm thick. Get a couple of bowls and put some cold water in one, and some plain flour (ideally 00 or semolina) in the other. Put the squid rings in the water, use a sieve to drain them, then put them into the bowl with the flour, massaging so that the flour sticks to the squid.
Carefully drop the coated squid rings into the hot oil and fry till crispy – this should take between 4 and 5 minutes. Drain the squid on some kitchen towel, season with salt and just a squeeze of lemon.
]]>Allow the fish to sizzle and don’t be tempted to turn them, let the pan do the work, you will see the heat rise and the fish will firm up. If it’s a thin piece of fish turn it and cook for just a minute or so and it's done. If the fish is thicker, after you've turned it place in a pre-heated oven set to 200˚C/180˚C Fan/400˚F/Gas Mark 6 for about 3-4 minutes to finish the cooking.
]]>Put the fish on a roasting tray and place in the oven. As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook. A 1 – 1.2kg fish, serving 4, will take around 30 minutes.
To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the cooked fish with lemon wedges.
HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, season with salt and place in a roasting dish. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Put back in the oven for 5 minutes and then remove. Put your fish on a plate and pour over the warm butter from the roasting dish.
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