by Cafe St Honoré in

"Trust your fishmonger. Always ask for creel-caught prawns and lobsters, and only ever buy hand-dived scallops. Don’t be tempted to buy cheap shellfish; it’s cheap for a reason! Here I have used mussels, scallops and other pieces of fresh fish but tomorrow the fish may be different so be flexible. Always serve with a massive lemon; roasted in the pan cut side down helps make it even juicier. Have a salad on the side to break up the richness of the fish and a garlicky butter with parsley will get the flavours combined. Don’t bother with cutlery. Get messy and enjoy!"

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 2


1 handful of mussels, beards removed

2 scallops, hand-dived and out of the shell

1 squid, prepped and scored

1 fillet of grey mullet

A few radicchio leaves

A handful of watercress

Half a lemon

Good salt and pepper

1 tablespoon of cold-pressed rapeseed oil

A knob of butter

A clove of garlic, smashed

1 tablespoon of curly parsley, chopped


Find your biggest frying pan, and get it hot on the hob. Add the rapeseed oil. Season the fish and shellfish and add to the pan. Keep an eye on the temperature as you don’t want the pan to get too hot. And be aware that each fish will have different cooking times. The mullet will take a little longer to cook than the scallops for example.

Season the fish and shellfish again in the pan and add the smashed garlic clove, the parsley and the butter then cover the pan with a lid (if you have one) so the mussels can open up, and the squid should start to curl up. Add some lemon juice and season again. Turn the scallops and fish as required, the whole process should only take 3 to 4 minutes. Try not to over cook the fish.

Once ready, remove the fish from the pan and place onto a warm platter. If you have the scallop shell, use them to display your scallops. Add the lemon to the pan cut-side down and cook until it starts to blacken then add to your platter. Enjoy with a salad and a glass of fizz.