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Our Story

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.

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Cajun Seasoned Haddock

Method

  • Preheat the oven to Gas mark 4, 180ºC (350ºF).
  • Place the cajun seasoning on a flat plate and use to dust the haddock fillets, shaking off any excess.
  • Heat an ovenproof frying pan. Add the olive oil and cook fish, skin side down for 1 minute, then turn over and cook for another minute.
  • Transfer the pan to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillets.
  • Meanwhile, heat the butter in a large pan and then add the spinach. Cook until it wilts down, season to taste.
  • Arrange the spinach on warmed plates and top each one with a piece of haddock. Serve with a lemon wedge and crusty bread.
  • Serving Suggestions
  • Serve with lemon wedges and crusty bread

Ingredients

  • 800 g Haddock fillets, skin on and boned
  • 19.7 ml Cajun seasoning
  • 14.8 ml Olive oil
  • 1 Knob of butter
  • 1 g Fresh baby spinach leaves
  • Salt and freshly ground black pepper

Cajun Seasoned Haddock


Difficulty: Intermediate
Serves: 4
Cajun Seasoned Haddock
  • 800 g Haddock fillets, skin on and boned
  • 19.7 ml Cajun seasoning
  • 14.8 ml Olive oil
  • 1 Knob of butter
  • 1 g Fresh baby spinach leaves
  • Salt and freshly ground black pepper
  • Preheat the oven to Gas mark 4, 180ºC (350ºF).
  • Place the cajun seasoning on a flat plate and use to dust the haddock fillets, shaking off any excess.
  • Heat an ovenproof frying pan. Add the olive oil and cook fish, skin side down for 1 minute, then turn over and cook for another minute.
  • Transfer the pan to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillets.
  • Meanwhile, heat the butter in a large pan and then add the spinach. Cook until it wilts down, season to taste.
  • Arrange the spinach on warmed plates and top each one with a piece of haddock. Serve with a lemon wedge and crusty bread.
  • Serving Suggestions
  • Serve with lemon wedges and crusty bread

Ingredients

  • 800 g Haddock fillets, skin on and boned
  • 19.7 ml Cajun seasoning
  • 14.8 ml Olive oil
  • 1 Knob of butter
  • 1 g Fresh baby spinach leaves
  • Salt and freshly ground black pepper

Method

  • Preheat the oven to Gas mark 4, 180ºC (350ºF).
  • Place the cajun seasoning on a flat plate and use to dust the haddock fillets, shaking off any excess.
  • Heat an ovenproof frying pan. Add the olive oil and cook fish, skin side down for 1 minute, then turn over and cook for another minute.
  • Transfer the pan to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillets.
  • Meanwhile, heat the butter in a large pan and then add the spinach. Cook until it wilts down, season to taste.
  • Arrange the spinach on warmed plates and top each one with a piece of haddock. Serve with a lemon wedge and crusty bread.
  • Serving Suggestions
  • Serve with lemon wedges and crusty bread