Articles & Recipes

  • Monkfish Bourride with Aioli Recipe image

    Monkfish Bourride with Aioli Recipe

    Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine.

  • Whiting with Canellini Puree & Pickled Radishes image

    Whiting with Canellini Puree & Pickled Radishes

    Known for its firm, lean flesh and delicate taste, whiting is a more sustainable – and more economical – alternative to cod. Here, it’s paired with a warm garlicky bean purée and some bright pickled radishes for extra crunch.

  • Rosemary & Lemon-Roast Monkfish image

    Rosemary & Lemon-Roast Monkfish

    Monkfish pairs well with bold flavours – here, it’s roasted in a simple but elegant herb rub. Serve with crushed potatoes and seasonal veg or salad for a satisfying meal.

  • Mitch Tonks's Pollack with Young Greens image

    Mitch Tonks's Pollack with Young Greens

    There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.

  • Monkfish with Parma Ham and Pesto image

    Monkfish with Parma Ham and Pesto

    Great to look at and even better to eat, these Parma-ham wrapped monkfish parcels look way more labour-intensive than they are – perfect if you want to impress! Serve with some simply-dressed salad leaves and a wedge or two of fresh lemon.

  • Pollock Curry Recipe image

    Pollock Curry Recipe

    Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? We’ve used our lovely locally-caught Pollock here, but you can easily substitute most other white fish (Pollock is a member of the Cod family).

  • Barbecued Hake Pesto Parcels Recipe image

    Barbecued Hake Pesto Parcels Recipe

    With its firm flesh and mild taste, hake pairs well with robust flavours. Here, it’s teamed with pesto, olives and vibrant veg and foil-baked on the barbecue. Delicious!

  • Hake with Prawns and Capers Recipe image

    Hake with Prawns and Capers Recipe

    Caught by our boats and MSC approved, our Hake is served with plump prawns and a buttery, caper-filled sauce. This lovely dish is perfect for lunch or a light supper – serve with your favourite veg, some crusty bread or a few handfuls of crisp salad leaves.

  • Gurnard with Roasted Red Pepper Relish image

    Gurnard with Roasted Red Pepper Relish

    Greendale Red Gurnard comes from South West waters; this distinctive (and delicious) fish is also very popular in the Mediterranean, and its firm white flesh pairs really well with ‘sunshine’ flavours, like the red peppers in this recipe.

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