Salads don't have to end with summer, as this dish proves. The delicious seasonal additions of radicchio and blood orange bring a whole new flair to the mild, flaky taste of our British caught Coley. 



  • For the quick pickled shallots

  • 3 or 4
  • 2 teaspoons
  • A pinch of
    Sea Salt
  • 2 tablespoons
    Olive oil
  • 1 - 2 tablespoons
    Moscatel wine vinegar (you could use Agrodolce vinegar)
  • The juice of half a
    Blood orange
  • For the salad

  • 2
    Blood oranges
  • 150g
  • 4 handfuls
    Winter salad leaves (we have used Rosa del Veneto and Raddichio)
  • A handful
  • A few sprigs
  • For the Coley

  • 2
    Fillets of Coley
  • A pinch of
    Sea salt
  • A drizzle of
    Olive oil
  • A small knob of


  • To make the pickled shallots, peel and finely slice the shallots, then tip into a mixing bowl. Spoon in the capers, a small pinch of sea salt, olive oil and vinegar. Squeeze in the juice of half a blood orange. Mix everything together and check the balance of salt, sharp and sweet. Once you are happy with the balance, set to one side. 

    To make the salad, peel and slice the oranges, either into segmenets or rounds, or a mix of both. 

    Finely slice the fennel, the thinner each slice, the better.

    Wash the winter leaves, pat dry and tear any larger leaves so they are all similar in size. 

    Finely chop the fill and pick the mint leaves from their stalks. 

    Layer the winter leaves, fennel, blood orange and herbs on a platter then set aside while you cook the fish.

    Heat a frying pan over a medium high heat. Drizzle in a little olive oil and add a knob of butter. Lightly season the Coley fillets with a little sea salt and pan fry for 4 - 5 minutes.

    Flake the fish, then place gently on top of your platter of salad. Pour over the pickled shallots, along with a drizzle of the dressing. Finally, scatter a little more dill and mint. Serve immediately. 

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