Rockfish Valentine's Box
Only premium fish is selected
Prepared within hours of being landed
Sent direct from the quayside
Rockfish Valentine's Box specs
Rockfish Valentine's Box specs
- Serves:
- Serves 2
- Skin on:
- Yes
- Bones:
- No
- Can I freeze it?
- Yes
- Allergen:
- Fish, Crustacean, Milk
- May contain:
- Mollusc
- Ingredients:
- Turbot, Disco Scallops, Caviar, Grli Butter: Salted Butter 92.6 %MILK), Garlic 3.7% , Parsley 3.7%
Cooking instructions
Cooking instructions
We’ve prepared two sets of cooking instructions for you this year. One focuses on simple, straightforward cooking, while the other features recipes curated by our friend Mark Hix for those looking to try something a little more adventurous. Please note that Mark’s turbot recipe includes raw shell-on prawns, which can be purchased separately. Mark's recipes are shown further down the page.
Oven Roast
Cooking your Prime Turbot Fillets
Preheat your oven to 200’C
Line a baking tray with baking paper and carefully place the turbot fillets skin side up onto it.
Generously top each fillet with Garlic butter and roast in the oven for 8 minutes
Remove from the oven and let rest for a few minutes before plating
Cooking your Scallops
Pre heat the oven to 220-240c, needs to be very hot.
Put the shells on a roasting tray.
Add a spoon of garlic butter on top of each scallop.
Sprinkle each one with a few breadcrumbs and a tablespoon of olive oil.
Bake in the hot oven for 5 minutes or until the breadcrumbs are golden and the port and butter is all bubbling together.
For our classic scallops in the half shell recipe see here
Delivery
Delivery
Order by 2pm Monday–Thursday or 12pm Friday for next-day seafood delivery to your door.
Minimum spend:
£18 (Tinned/Books)
£30 (Fresh or Frozen Fish)
Delivery rates:
Orders under £49.99 – £6.50
£50–£84.99 – £3.50
£85+ – Free
Royal Mail (Tinned & Books only): £3.50 delivery / Free over £85
Isle of Wight (selected areas): £10
You can select a future delivery date for non-fresh orders, and Pre-12 delivery is available at checkout.
DPD delivers UK Mainland only, excluding the Scottish Highlands and Islands.
Click and collect
With Click & Collect, you can order the day’s freshest seafood online and collect it for free from your nearest Rockfish restaurant. Your order will be carefully portioned, vacuum-packed, and stored in our temperature-controlled boxes, ready for you at your chosen time. It’s a simple way to enjoy market-fresh fish at home, with no delivery charge — and every collection also comes with a 10% off dining voucher to use in the restaurant.
Reviews
Reviews
Freshness guarantee
Freshness guarantee
We’re dedicated to delivering only the finest premium seafood - so fresh, it sets a new standard, even with our frozen fish. Your satisfaction is our priority, which is why we offer a money-back guarantee if you’re not happy with your order.
Wild caught
Boneless
Raw
Rockfish Valentine's Box Recipes
About Rockfish Valentine's Box
A simple, carefully chosen box built around a few exceptional ingredients. Inside you’ll find 4 Disco scallops in the shell, pot caught and naturally sweet, ready to cook quickly and let their quality speak for itself. Alongside them are 2 prime turbot fillets, beautifully handled and full of flavour, offering one of the finest eating fish you can buy.
To finish, a pot of caviar adds a quiet note of indulgence, there to be used sparingly or generously, depending on how the evening unfolds.
This box is only available to pre-order. You can add in any of our frozen or tinned items to your order but anything from our fresh section will not allow you to checkout.
You can choose your delivery day at checkout we recommend Friday delivery to keep things as fresh as possible for you.
We'll be selecting the best fresh fish from the market just before your delivery day.
In this premium seafood box
4x Disco Scallops in shells
2x Prime Turbot Fillets
1 pot of Caviar
1 jar of garlic butter
Rockfish Valentine's Box
How is the fish prepared?
How does my fish arrive?
Sustainable packaging
Stay informed
Plenty of interesting fish on the market today and a few that really deserve your attention. The silver mullet is the one I’d nudge people towards first, it cooks beautifully and rewards a hot pan. Monkfish has come in well again and the Glenarm organic salmon is looking particularly good on the counter this morning.
This is also the final hake landing we’ll see this week, so worth picking up while it’s here. And those thick-cut MSC cod fillets are excellent pieces of fish, ideal for roasting or keeping things simple in the pan. With over 30 species and around 2,800 portions on offer, it’s one of those markets where it’s worth taking a moment to see what catches your eye.
Carpe piscem!
