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.
Place the couscous, lemon rind and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film. Set aside until all the water has been absorbed and then stir in the spinach.
Make the Yoghurt and Garlic Dressing by simply stirring together all the ingredients. Season to taste. Set aside while you cook the fish.
Spread the harissa paste over the flesh side of the fish. Heat the oil in a frying pan over a medium heat. Then add the fish, skin-side down and cook for 4-5 minutes or until the skin is crispy. Turn and cook for another 2-3 minutes until the fish flakes easily with a fork.
Serve with the Couscous and Yoghurt and Garlic Dressing.
Ingredients
4 Haddock fillets about 175g each, skin on and boned
4 Haddock fillets about 175g each, skin on and boned
2 tbsp Harissa paste
1 tbsp Olive oil
400 mg Lemon Couscous - couscous
Juice and finely grated rind of 2 lemons
A little salt and freshly ground black pepper
400 mg Boiling water
100 g Baby spinach, roughly torn
250 g 250g Greek-style natural yoghurt
1 Clove garlic, chopped
3 tbsp Mint, chopped
½ tablesp. wine vinegar
Tomato and Red onion Salad
200 g Tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of half a lemon
2 tbsp Olive oil
Salt and black pepper
Bunch of chives, thinly sliced
Place the couscous, lemon rind and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film. Set aside until all the water has been absorbed and then stir in the spinach.
Make the Yoghurt and Garlic Dressing by simply stirring together all the ingredients. Season to taste. Set aside while you cook the fish.
Spread the harissa paste over the flesh side of the fish. Heat the oil in a frying pan over a medium heat. Then add the fish, skin-side down and cook for 4-5 minutes or until the skin is crispy. Turn and cook for another 2-3 minutes until the fish flakes easily with a fork.
Serve with the Couscous and Yoghurt and Garlic Dressing.
Ingredients
4 Haddock fillets about 175g each, skin on and boned
2 tbsp Harissa paste
1 tbsp Olive oil
400 mg Lemon Couscous - couscous
Juice and finely grated rind of 2 lemons
A little salt and freshly ground black pepper
400 mg Boiling water
100 g Baby spinach, roughly torn
250 g 250g Greek-style natural yoghurt
1 Clove garlic, chopped
3 tbsp Mint, chopped
½ tablesp. wine vinegar
Tomato and Red onion Salad
200 g Tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of half a lemon
2 tbsp Olive oil
Salt and black pepper
Bunch of chives, thinly sliced
Method
Place the couscous, lemon rind and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film. Set aside until all the water has been absorbed and then stir in the spinach.
Make the Yoghurt and Garlic Dressing by simply stirring together all the ingredients. Season to taste. Set aside while you cook the fish.
Spread the harissa paste over the flesh side of the fish. Heat the oil in a frying pan over a medium heat. Then add the fish, skin-side down and cook for 4-5 minutes or until the skin is crispy. Turn and cook for another 2-3 minutes until the fish flakes easily with a fork.
Serve with the Couscous and Yoghurt and Garlic Dressing.
