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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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Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle

Method

  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins

Ingredients

  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil

Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle


Prep time: 15
Cooking time: 8
Serves: 2
Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle
  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil
  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins

Ingredients

  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil

Method

  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins