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020 7587 3070
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Avoid spoiling your seafood by overcooking

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 200C 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 200C 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 200C 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 200C 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 200C 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 200C for 35 mins
Poach: in a simmering stock for 20 mins

© James Knight of Mayfair Ltd.

Registered Office:
135-138 Newport Street,
Vauxhall, London SE11 6AQ

Company Registration Number:
Registered in England 3618 336

VAT number: 8024917 45

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