Our recipes

Pepper butter shark fillets with courgette



  • approx. 250g FEMEG shark fillets
  • 1 shallot
  • 1 red bell pepper
  • Salt
  • 3 tbsp olive oil
  • 1 clove of garlic, crushed
  • 1 tsp thyme leaves
  • 100 ml dry white wine
  • 100 ml fish stock
  • 2 small courgettes
  • Pepper
  • 1 tbsp butter
  • 2 tbsp frozen butter
  • 1 tbsp chopped basil


Defrost, wash and pat dry the shark fillets, then season with salt and pepper. Cut the shallots, blanche the pepper in salt water, remove the skin and seeds and finely dice them. Steam the shallot and garlic in 1 tbsp of oil, adding the pepper and thyme to be steamed for a short while. Pour in the wine and fish stock, simmer for 8 mins. Cut the courgette into small pieces, season with salt and pepper, and fry in 2 tbsp oil. Fry the fish on both sides for approx. 4 mins over a low heat. Puree the pepper sauce with a handblender, pass it through a sieve and add the cubes frozen butter. Mix in basil and season with salt and pepper. Pour the sauce over the fish and serve with the courgette slices.


45 minutes