Sea Harvest traces the rise of convenient, quality and sustainable seafood. 

Grilled hake, mushy peas with chunky fries

Golden hake meets a bed of buttery peas and crisp fries in a seaside classic that crackles, crunches and comforts with every bite. 

Serves 2 

Ingredients

2-4 Sea Harvest hake fillets
Salt and milled pepper
1 lemon
2 tsp paprika
2 cloves garlic, finely grated
3 Tbsp butter, melted

For the mushy peas 

500g frozen garden peas
2 Tbsp butter
½ cup cream 

For the chunky fries 

Canola oil, for frying
4 large chipping potatoes, washed and cut into thick fries
Lemon wedges, for serving
Handful curly parsley, to garnish 

Method

1. Preheat oven to 200°C. 
2. Line a baking tray with baking paper and place the hake fillets on the tray. Season. 
3. Zest the lemon over the hake and drizzle with lemon juice. 
4. Mix the paprika, garlic and butter, then drizzle half this mixture over the fish. 
5. Place in the oven and bake for 10 minutes. 
6. Drizzle with remaining flavoured butter and bake until cooked and golden, about 10-12 minutes. 
7. For the mushy peas, place the peas, butter and cream in a pot and over medium heat with a lid on for 10-12 minutes. 
8. Once heated through and peas are defrosted, use a potato masher and mash to your liking. Season. 
9. For the chunky fries, heat the oil on a medium heat to about 180°C.  
10. Dry the potatoes well with kitchen towel and fry in batches for about 15-18 minutes or until golden and crisp. Drain on kitchen towel. Season well. 
11. Serve the grilled hake with mushy peas, chunky fries and lemon wedges. Garnish with parsley. 

Fish finger sandwich  

A nostalgic crunch of golden fish fingers, cool coleslaw and pillowy bread — childhood joy, all grown up. 

Serves 2 

Ingredients

8-10 Sea Harvest fish fingers
1 cup coleslaw mix
2 Tbsp plain yoghurt
3-4 Tbsp tangy mayonnaise
1-2 Tbsp sriracha sauce (optional)
1 lime, zested and juiced
Salt and milled pepper
3 Tbsp butter
4 slices thick white bread
4-6 gherkins, sliced
2-4 cheese slices 

Method

1. Cook the fish fingers according to the box’s instructions in the oven or air fryer. 
2. Combine the coleslaw mix, yoghurt, mayonnaise and siracha, if using, along with the lime zest and juice. Season. 
3. Butter the bread on both sides and toast in a hot pan until golden on all sides. 
4. To assemble the sandwiches, divide the coleslaw over 2 slices of bread and top with crispy fish fingers, gherkins and cheese. Sandwich close with remaining bread and enjoy. 

Crispy fish tacos with pickled salad and chimichurri

Zesty, crunchy and wildly fresh, these tacos pack a carnival of textures and tang in every mouthful. 

Serves 4 

Ingredients

For the pickled salad 

¾ cup white wine vinegar
¼ cup sugar
½ cup water
¼ cucumber, cut into thin strips
½ red onion, sliced thinly
1 carrot, peeled and cut into thin strips 

For the chimichurri 

⅓ cup olive oil
1 Tbsp white wine vinegar
1 lemon
1 clove garlic, finely grated
1 tsp dried origanum
½ tsp chilli flakes (optional)
½ tsp smoked paprika
1 punnet (20g) parsley, finely chopped
1 punnet (20g) basil leaves, finely chopped 

1 avocado
1 lemon
1-2 tsp chopped jalapeño + extra to garnish
Salt and milled pepper
4 small flour wraps
¼ cup mayonnaise
4-6 Sea Harvest Crisp & Chunky Fish fillets, cooked according to box’s instructions
Handful coriander, to garnish  

Method

1. For the pickled salad, heat the vinegar, sugar and water on a medium heat until sugar has dissolved. 
2. Place the cucumber and carrots in one bowl and the onions in another. Pour the vinegar mixture into both vegetable bowls to cover. Cover and refrigerate for 1 hour or overnight. 
3. For the chimichurri, place all ingredients into a blender and blend to the consistency of your liking. 
4. Mash the avocado and add lemon zest and juice to taste. Add the jalapeño and season. 
5. Toast the wraps in a hot pan and spread with mayonnaise. Slice the crispy fish into slices and top the wraps with crispy fish, pickled vegetables and avo mixture. 
6. Garnish with coriander, fold the wraps in half and enjoy. 

Chilli & lime fish with coconut, coriander & mango salsa 

A tropical twist that dances between heat, citrus, and creaminess — summer on a plate. 

Serves 2 

Ingredients

For the salsa 

½ cup coconut chunks
¼ red onion, finely chopped 
120g mango, cut into small cubes
1 Tbsp olive oil
1 tsp apple cider vinegar
Handful coriander, finely chopped 

¼ cup hoisin sauce
1 Tbsp soy sauce
½ lime zested and juiced
1-2 Tbsp water
¼ – ½ tsp sesame oil
½ red chilli, deseeded and chopped (optional)
4 Sea Harvest Lightly Dusted Chilli & Lime fillets
Handful coriander, to serve
Lime wedges, to serve 

 Method

1. For the salsa, place the coconut and onion in a food processor and pulse until fine chunks. Add the remaining ingredients, mix and season. 
2. For the sauce, heat the hoisin and soy sauces, lime zest and juice to a small pot and heat for 3-5 minutes. Remove from the heat and the sesame oil and chilli, if using. 
3. Cook the fish according to the box’s instructions. 
4. Serve the crispy fish with salsa and Asian sauce. Garnish with coriander and lime wedges. 

Recipes and styling: Lichelle May

Photographs: Zhann Solomons

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