Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Cajun Cod with an Orange & Tomato Salsa by Consultant Chef Siobhán Devereux Doyle
Method
1. Rub the fish with the Olive Oil and dust with the Cajun Seasoning. Cover and place in the fridge to marinade.
2. To make the Salsa, peel and segment the orange, holding it over a bowl to catch the juice. Cut the segments into small pieces and mix with the garlic, tomatoes, spring onion, basil, olives and olive oil. Season with salt and pepper and leave aside.
3. Remove Cod from the fridge. Drizzle some olive oil and add some butter to a hot pan.
4. Sear the Cod on both sides ( 2 minutes approx. either side)
5. Place Cod in an oven dish and bake in the oven for 5 – 8 minutes. The Cod will appear flaky when cooked.
6. Place a spoon of salsa in the centre of the plate and rest the Cod on top. Spoon remaining salsa around the fish and garnish with some basil leaves.
1. Rub the fish with the Olive Oil and dust with the Cajun Seasoning. Cover and place in the fridge to marinade.
2. To make the Salsa, peel and segment the orange, holding it over a bowl to catch the juice. Cut the segments into small pieces and mix with the garlic, tomatoes, spring onion, basil, olives and olive oil. Season with salt and pepper and leave aside.
3. Remove Cod from the fridge. Drizzle some olive oil and add some butter to a hot pan.
4. Sear the Cod on both sides ( 2 minutes approx. either side)
5. Place Cod in an oven dish and bake in the oven for 5 – 8 minutes. The Cod will appear flaky when cooked.
6. Place a spoon of salsa in the centre of the plate and rest the Cod on top. Spoon remaining salsa around the fish and garnish with some basil leaves.
Ingredients
4 Cod Portions, each approx 200g
1 tbsp Olive Oil
1 tbsp Cajun Seasoning
Basil leaves to garnish
Ingredients for Salsa
1 Large Orange
1 Garlic Clove (crushed)
2 tbsp Chopped Basil leaves
50 g Pitted Olives (sliced)
2 Spring Onions (chopped)
6 Cherry Tomatoes (deseeded and diced)
4 tbsp Olive Oil
Method
1. Rub the fish with the Olive Oil and dust with the Cajun Seasoning. Cover and place in the fridge to marinade.
2. To make the Salsa, peel and segment the orange, holding it over a bowl to catch the juice. Cut the segments into small pieces and mix with the garlic, tomatoes, spring onion, basil, olives and olive oil. Season with salt and pepper and leave aside.
3. Remove Cod from the fridge. Drizzle some olive oil and add some butter to a hot pan.
4. Sear the Cod on both sides ( 2 minutes approx. either side)
5. Place Cod in an oven dish and bake in the oven for 5 – 8 minutes. The Cod will appear flaky when cooked.
6. Place a spoon of salsa in the centre of the plate and rest the Cod on top. Spoon remaining salsa around the fish and garnish with some basil leaves.
