SWORDFISH & SALSA VERDE
Make a tantalising salsa verde of fresh parsley, garlic, chilli, and lemon. Splash it over piping hot potatoes and tomatoes, blanched green beans, and swordfish steak. Enjoy clean, green eating at its freshest and finest.
Meal Category: Fish
Seared Trout & Autumn Veg
A dairy-free, gluten-conscious indulgence! Pan-fried rainbow trout fillet lies on a bed of cosy roast veg, flavoured with NOMU rub. With a leafy pea and chive salad tossed with a tangy mustard dressing. Divine!
Classy Cajun Trout
Packed with omegas, this trout dish will leave you totally ‘in the pink’ as it were. Here, your favourite rosy fish is enhanced by Cajun spice, on top of perfect potatoes, crispy chickpeas and served with crisp, fresh leaves, creamy dreamy hummus, flakey almonds, and a sweet-tangy honey and red wine vinegar dressing. Health never … Read more
Sri Lankan Fish Curry
A must for any curry enthusiast! Morsels of lime-marinated hake, bathed in a luxurious coconut cream and tomato curry with fresh chilli and garlic. It cascades over a bed of coriander-laced brown basmati rice and is artfully paired with a tangy carrot sambal.
Classic Smoked Trout Fish Cakes
A restaurant classic to delight your dinner table! Oak-smoked trout fish cakes are basted in low-carb sweet chilli sauce and laid over crunchy, lemony green beans and a mound of silky mash swirled with NOMU rub.
Take-Me-To-The-Med Baked Hake
The freshness of fish, fragrance of Italian herbs, ping of basil pesto, rich flavour of Greek-style salsa, and nourishment of sweet potato wedges – enough to whisk you off on your dream Mediterranean holiday!
SWORDFISH PUTTANESCA
Puttanesca is a quintessential Italian sauce of capers, olives, and tomatoes. Its simple, full-bodied flavour is a sophisticated accompaniment for the mild taste and meaty texture of a pan-fried swordfish fillet.
Lemon-caper Sauce & Hake
Be instantly transported to the seaside with the first taste of this inviting fish dish. On a bed of loaded bulgur wheat lies a tender piece of seared hake, elevated with a buttery lemon-caper sauce. Finished with a sprinkling of oregano for freshness and almonds for crunch.
Taphuis Blackened Cajun Hake
This dish is packed with pizzazz from big, bold flavours. Hake fillet is coated in Cajun spice, charred to smoky perfection, and surrounded by a lemony pea and coconut milk purée. With a warm side of saucy butter beans, garlic, roast cauliflower, and crème fraîche.
BALTI-STYLE CURRIED TROUT
This warm and flavourful Balti coconut sauce compliments the flakey trout beautifully. The Balti curry paste has hints of ginger, garlic, fennel and cardamom. Served over silky noodles with pak choi and spring onion.