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.
Grilled Whiting with Warm Cherry Tomato and Basil Dressing
Method
To cook the fish: Heat the grill to high.
Line a baking tray and line with lightly-oiled tin foil.
Place the fish, skin-side down, on the tray and brush over a little melted butter.
Season with salt and black pepper. Place under the grill and cook for 10 minutes.
To make the dressing: Meanwhile place the cherry tomatoes, sugar, lemon juice, olive oil, shallot and salt and black pepper in a small sauce pan and heat gently.
Just before serving take it off the heat and stir through the basil.
To serve: Divide the fish between four serving plates and spoon over the warm dressing.
Line a baking tray and line with lightly-oiled tin foil.
Place the fish, skin-side down, on the tray and brush over a little melted butter.
Season with salt and black pepper. Place under the grill and cook for 10 minutes.
To make the dressing: Meanwhile place the cherry tomatoes, sugar, lemon juice, olive oil, shallot and salt and black pepper in a small sauce pan and heat gently.
Just before serving take it off the heat and stir through the basil.
To serve: Divide the fish between four serving plates and spoon over the warm dressing.
Serve with steamed or boiled baby potatoes.
Ingredients
900 g Whiting fillets, skin on
20 g Butter, melted
Salt and freshly ground black pepper
100 g Cherry tomatoes, finely diced
A pinch of sugar
Juice of half a lemon
6 tbsp Olive oil
1 Shallot, finely diced
Handful of basil leaves, roughly torn
To serve: Baby potatoes
Method
To cook the fish: Heat the grill to high.
Line a baking tray and line with lightly-oiled tin foil.
Place the fish, skin-side down, on the tray and brush over a little melted butter.
Season with salt and black pepper. Place under the grill and cook for 10 minutes.
To make the dressing: Meanwhile place the cherry tomatoes, sugar, lemon juice, olive oil, shallot and salt and black pepper in a small sauce pan and heat gently.
Just before serving take it off the heat and stir through the basil.
To serve: Divide the fish between four serving plates and spoon over the warm dressing.
