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Fish of the month recipe for Coley, Saithe

Coley, a great tasty fish!

Coley, a great tasty fish! I started my Fish and Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better.

Ingredients

6 - 8 oz Coley fillet
4/5 heads of broccoli

Serves 1

Preparation

Massage Coley fillet with a little oil (salt, pepper and lemon juice) place on a tray and grill for 5 minutes, turn and grill for another 4 minutes. Whilst the fish is grilling steam 4/5 heads of broccoli for 6 - 8 minutes. Garnish for broccoli In a gravy jug add 25ml olive oil, 10ml lemon juice, a soup spoon of chopped flat leaf parsley, salt, pepper and stir Serve on a plate. Oh yeah, 10 chips on the side too! A light delicate and nutritious meal in 10 minutes

Cooking

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Harry Niazi

Harry Niazi

When I established Olleys Fish Experience 27 years ago, the ethos was based on Great service and a varied choice of quality fish to choose from, that was yesterday. What about tomorrow and the next 27 years? Sustainability is the future. We do something today to make sure there is a tomorrow. This has meant dropping some of your favourites and mine: Skate, Huss and Sword fish, until further notice. Olleys Fish Experience ethos has become "Great service, a varied choice of quality sustainability fish to choose from".

My connection with seafood

I started my Fish & Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better. Whilst sourcing the best ingredients for the restaurants I am also enthusiastic about educating our children about the sources of their food. We have to change perceptions and get the young people; our cooks, teachers and politicians of the future, understanding the importance of good organic food and where it comes from.

Why sustainability is important to me

We, at Olleys, believe it is our duty to ensure the impact of our business is as minimal as it can be and by working on the three pillars of Sourcing, Environment and Society. We work closely with our seafood suppliers ensuring all of our seafood is ethically sourced, traceable and from sustainable or best alternative fisheries and farming practices. Fish is our business and we take it seriously. We are proud to have been the first member of the Southbank Fresh Fish Sustainable initiative. We work closely with, and take important and valuable guidance from Southbank, on our Sustainable Seafood Sourcing and Purchasing policies. Our menu features a large range of sustainable seafood, such as MSC Mussels, farmed Halibut, organic Salmon and the delicate MSC South Australian Spenser Gulf King Prawns; these are some of the new up and coming favourites. In recognition, Olleys has a Three Star Sustainable Restaurant Association rating, Marine Stewardship Council accreditation and a 4.5 rating from fish2fork (the highest rating). www.olleys.info logo

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