Option F- Scallops & Wild Garlic Butter followed by Cod with Basil & Parmesan Mash and Provençal Veg
scallops with cod

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Option F- Scallops & Wild Garlic Butter followed by Cod with Basil & Parmesan Mash and Provençal Veg

From £54.00 Per Meal for Two

Simply sumptuous, our plump, sweet sustainable hand-dived scallops, served with a wild garlic butter. This leaf has a sweet, garlicy flavour and grows abundantly in Cornwall at this time of year.

The scallops have been carefully harvested by divers during breaks in the weather, shucked cleaned and frozen in packs of 4 meats. This method ensures that there is no damage to the seabed and that there is no by-catch - a serious problem with commercial scallop dredging, which is generally regarded as on of the most destructive fishing methods of all. Diving for the scallops, although much more time-consuming and expensive, allows the fishermen to select only mature scallops leaving immature specimens to grow undisturbed.

This colourful dish just sings of summer with its layers of Mediterranean veg, flavourful cod and vibrant mash. Peppers, aubergine, red onion, courgette and cherry tomatoes have been skilfully prepped and cooked with just a touch of basil and seasoning, so their natural flavours can shine through. The gloriously green parmesan and creamy basil mash is the perfect savoury, umami foil to the riot of flavour and texture from the veg, but the fish is of course the star of the show. A thick, tasty, incredibly fresh fillet, hand prepared by our expert team of fishmongers here in Cornwall.

Fillets from large Cod are a real joy, and extremely versatile. It remains one of the most well-known and popular species eaten in the UK. The Cornish fishery is under some pressure currently, so we source Cod from the Shetland Islands, whilst the local fishery recovers.

You will receive:

  • 4 x Hand-dived Scallop meats (Frozen)
  • 4 x Scallop Shells
  • 60g pack of Wild Garlic Butter

2 x 160g Cod Fillets (Froz)
500g tray of Basil & Parmesan Mash
240g pouch of Provençal Vegetables

Ingredients: (Allergens in UPPER CASE)

Wild Garlic Butter - BUTTER, Wild Garlic Puree, Wild Garlic Leaf, Lemon Zest, Lemon Juice, Salt, White Pepper.

Basil & Parmesan Mash - Potato, CREAM, Parmesan CHEESE, Basil, Salt, Pepper

Provençal Vegetables - Courgette, Aubergine, Red Onion, Cherry Tomatoes, Red Pepper, Green Pepper, Yellow pepper, Vegetable Oil, Basil, Salt, Pepper

Nutritional Information:

Wild Garlic Butter per 100g:

  • Energy 508kcal / 2096kj
  • Fat 55.2g
  • Saturates 35.0g
  • Carbs 1.7g
  • Sugars 0.5g
  • Protein 1.3g
  • Salt 1.3g

Cod with Basil & Parmesan Mash and Provençal Vegetables per portion:

  • Energy 569cal / 2388kj
  • Fat 23.9g
  • Saturates 11.5g
  • Carbs 38.9g
  • Sugars 5.9g
  • Protein 46.8g
  • Salt 2.35g

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Recipes & Cooking illustration

Recipes & Cooking

Scallops and Wild Garlic Butter Method:

Defrost the Scallops.
Preheat your grill, or oven if you prefer to 210C.
Lightly oil and season each of the Scallops, preheat a non-stick frying pan over a medium-high heat, add your Scallops and fry for 30 second until golden brown, then flip over and fry for a further 30 seconds on the other side.
Remove the Scallops from the pan and place them in the shells.
Slice the Wild Garlic Butter into 4 and place a slice of butter on top of each Scallop.
Place the shells onto a baking try and then place under the grill or into the oven. If using a grill, they will need 2 minutes until the butter has melted and started to bubble around the side. If using an oven, they will need at least 5 minutes.
*Serve with a nice green salad and some crusty bread.

COD with BASIL & PARMESAN MASH Method:

  • Defrost the Cod.
  • Preheat the oven to 180C / Gas Mark 4.
  • Preheat a medium non-stick pan over a medium-high heat. Remove the Cod from the bag and pat dry with a kitchen towel if necessary.
  • Lightly oil and season the Cod. Once the pan is hot, add the Cod skin side down and cook for 7-8 minutes.
  • Flip the Cod and cook for a further minute then remove from the pan.
  • Whilst the Cod is cooking, pierce the film of the Mashed Potato several times and heat in the microwave on full power for 4 minutes.
  • Empty the sachet of vegetables onto a small baking tray and warm through in the oven for approximately 6 minutes.
Sustainability illustration

Sustainability & Provenance

There is little doubt that Cod as a species has been over-exploited across the globe, and stocks do need to be managed carefully to ensure a sustainable future. Stocks in Cornwall have been under pressure over recent years, and as such we source Cod from the Shetland Island's, to give the South West Fishery some time to recover. Read more

Customer reviews

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington

Highest quality praise

Earlier on in the week I set out on a mission  to find a new fish delivery as my old one shut down. I tried every fish delivery I could find on google and your fish was the highest quality, excellent customer service and delivery. I wanted to say thank you and as of now I will be becoming a regular.

Emma Gallagher, London