This summer Selfridges is turning campaigner to help raise awareness of the plight of the world’s oceans – starting with completely changing their fish sourcing policy across their restaurants and food halls. This initiative is structured to involve consumers as much as possible in the project with the aim to better assist them in making the right buying choices.

Demonstrations from world renowned chefs will take place in the food hall, showcasing delicious sustainable fish recipes created exclusively for Selfridges Fish Guide and Smart Phone App. Chefs involved in Selfridges Project Ocean include; Giorgio Locatelli, Antonio Carluccio, Chris Galvin, Angela Hartnett, Tom Aikens, Richard Kirkwood, Sanjeev Kapoor and Jason Atherton.

James Newton Brown, Selfridges Executive Head Chef, has come up with this healthy yet environmentally conscious recipe to get you inspired.

Pan roasted Coley, smoked bacon, buttered greens and honey mustard

Serves 2

Ingredients

1 tablespoon clear honey

2 tablespoon wholegrain mustard

2 x 160g fillets of skinless, boneless Coley

2 – 4 Slice of smoked streaky bacon

1 head of spring greens/pointy cabbage/sprout tops

40g unsalted butter

1 tablespoon sunflower oil

Sea salt

Milled pepper

Method

Mix the honey and mustard and together and generously brush the mixture onto the fish.

Then using 1- 2 slices of bacon per fillet, wrap the bacon around the fish like a ribbon, allow to overlap underneath the fish.

Gently heat a non stick pan with the oil, place the fish into the pan with the bacon `join` face down. Cook the fish for approx 5-6 minutes on each side until the flesh is firm and the bacon has turned golden.

Once cooked – remove from the pan and allow to rest.

Prepare the greens by roughly shredding and placing in a deep wide pan with the butter and 50ml water, salt and pepper. Turn the heat onto a medium level and put the lid on the pan. After about 2 minutes carefully remove the lid and stir with a spoon, allow the greens to finish cooking with the lid removed so the liquid evaporates and the greens are wilted – the whole process should take about 5 minutes.

Serve by putting a pile of the greens in the centre of the plate and top with the fish. Nice served with steamed or mashed potatoes.

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