Mixed seafood plate

An impressive platter of mixed seafood to serve at a dinner party, with drinks or for a special occassion.
Mixed seafood plate
  • Rating:
  • Serves: 4-6
  • Prep Time: 30 minutes
  • Effort: easy


Marinated monkfish

  • 2 sprigs rosemary
  • 01 lemons, juice only
  • 100 ml olive oil
  • 01 pinches salt
  • 4 x 150g monkfish fillets, sliced into strips

Deep-fried sprats

  • 500 g sprats
  • 2 tbsp flour, mixed with a pinch of salt
  • 280 ml milk

Squid rings

  • 500 g squid, cut into rings
  • 6 tbsp flour
  • 280 ml milk

Barbecued squid

  • 1 x 150g squid tube
  • 1 lemon

Grilled scallops

  • 12 scallops
  • 3 cloves garlic, sliced
  • salt and black pepper
  • 100 ml olive oil
  • 0 1 limes, juice only

Dressing (for all the dishes)

  • 100 ml olive oil
  • 2 cloves garlic, finely chopped
  • 1 dried chilli
  • 01 lemons, juice only
  • 1 tsp salt
  • handful of parsley, chopped


For the marinated monkfish: Mix together the rosemary, lemon juice, olive oil and salt. Marinate the monkfish for 30 minutes, then grill or barbecue for 2-3 minutes on either side.

For the deep-fried sprats: Dip the sprats in milk, then coat in flour. Fry in a deep fryer for 2'3 minutes until golden.

For the squid rings: Dip the squid in milk, then coat in flour. Fry in a deep fryer for 2 minutes until lightly golden.

For the barbecued squid: Cut the squid tube down the centre so that it opens out flat. Grill on a barbeque for 1-2 minutes. Serve with a squeeze of lemon.

For the grilled scallops:: Put the scallops on the barbecue and cook for 2 minutes. Turn over, season, place a slice of garlic on the scallop and drizzle with olive oil and grill for a further minute. Finish with a squeeze of lime.

For the dressing: Heat the oil and gently fry the garlic until starting to colour. Add the salt, parsley, lemon juice and crumble in the dried chilli. Spoon over any of the above.

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