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Fish & Herbs - a Perfect Combo

Herbs perfectly complement fish adding zing and a twist to the milder flavours of seafood. 

Herbs come from the leafy green parts of plants while spices come from the seeds, berries, bark, roots, and fruit.

Did you know? Fresh herbs have a milder flavour than dried herbs. Use roughly 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.



The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste.

Honey & Mint Marinade for Fish:

Mix together 2 Tblsp of honey, a glass of white wine and a handful of chopped mint leaves. Pour over fish in a dish and marinate for about an hour before grilling or baking.



A good source of Vitamins A, B and C, iron and other minerals. The most familiar varieties are curly leaved parsley and flat parsley.

Crisp Parsley:

Pop parsley into hot oil in frypan for just 30 seconds and use it to garnish any plain baked fish or seafood - delicious and crispy.

Traditional Parsley Sauce:

Make a white sauce and add chopped parsley at the end. You can add fish to the white sauce, chopped boiled egg, and top with mashed potato for a fish pie.



There are two types of Basil – sweet and bush. Sweet is the one normally sold, it has largish shiny leaves, with a strong but sweet flavour. Basil plants are happy growing indoors on a sunny window sill. Keep well watered.


A few fresh basil leaves can be scattered over any seafood salad or added to spaghetti sauce dishes. Also scatter a few leaves over your seafood pizza sauce.


Healthy Basil Fish:

For healthy eating wrap a fillet of fish in foil with julienned carrots, peppers and spring onion, basil leaves, salt and pepper and a small knob of butter. 



Rosemary is a pungent, fragrant shrub with small, narrow leaves. Rosemary is best with strong-tasting fish, e.g. Groper, Hoki, Warehou, Red Cod, Monkfish.

Rosemary Salmon:

Add three or four leaves to a glass of wine to marinate salmon. Grill, bake, steam or fry.



Bay Laurel is a Mediterranean tree. The leaves are shiny, smooth and dark with a strong aromatic scent. Add to stocks when poaching fish, or to marinades, casseroles, soups and stews.



A delicate, feathery herb with an aromatic, sharp but sweet flavour. Often used in Scandinavian dishes, it is especially good with fish if added to the marinade, cooking liquid or accompanying sauces. 

Click here for our delicious Creamy Dill Sauce