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Fishmonger seasoning

Fishmonger seasoning

Easy-to-use spices: this refreshing blend will enchant your fish: use it in court bouillon for poaching your fish, "a l’étouffée", with breaded fish or cooked a la plancha...
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What Dishes to Use the Fishmonger's Blend In?

How to Use the Fishmonger's Blend?

Our recipe ideas for using the Fishmonger's Blend in your kitchen:

· Marinated cod fillets : add 1 tablespoon of Fishmonger's Blend to your fillets with the juice of 1/2 lemon and let marinate for 1 hour (find the complete recipe below);

· lemon mackerel : add 1 tablespoon of Fishmonger's Blend to your fish with lemon slices before cooking them;

· cooking broth : sprinkle 1 tablespoon of Fishmonger's Blend in your cooking water before poaching your cod pieces;

· breaded fish : add 2 teaspoons of Fishmonger's Blend to your breading;

· oven-baked sea bream : sprinkle 1 teaspoon of Fishmonger's Blend on your sea bream before baking for 20 minutes at 220°C.

The Recipe for Marinated Cod Fillets


4 cod fillets ;
1 onion ;
2 tablespoons Terre Exotique olive oil ;
1 tablespoon Terre Exotique Fishmonger's Blend ;
½ squeezed lemon ;
2 pinches of Terre Exotique Isle of Ré fleur de sel ;
2 pinches of Terre Exotique Timur berry.


In a bowl, place your fillets and add the olive oil on top. Sprinkle the Fishmonger's Blend, lemon juice, salt, and crushed Timur berry.

Let it all marinate for 1 hour, then heat your griddle, place your fillets on it, and cook them for barely 5 minutes. Serve with mashed sweet potatoes with garlic.

The Aromas of the Fishmonger's Blend

This blend releases herbaceous and aniseed notes that pair perfectly with fish! These aromas are balanced by the resinous flavors of pink berries, which give a particularly appreciated sweetness.

What Is the Fishmonger's Blend Composed of?

The Fishmonger's Blend is composed of dill, parsley, pink berries, fennel, and rosemary.

Dill, which makes up this blend, botanically known as Anethum graveolens, is part of the Umbelliferae family, also called Apiaceae, which includes, for example, coriander, cumin, fennel, or even carrot. Umbellifers are very common in temperate regions and grow in a Mediterranean climate. The dill plant can grow up to 70 centimeters tall, and in the summer season, it blooms with a yellow color, and large umbrellas resembling small umbrellas form.

Parsley, whose botanical name is Petroselinum crispum or sativum, is a plant measuring between 30 and 80 centimeters in height. This aromatic plant also belongs to the Umbelliferae family.

Pink berries are mistakenly called "pink pepper," but they do not belong to the Piper genus. The scientific name of pink berries is Schinus terebinthifolius. The botanical family to which pink berries belong is the Anacardiaceae, which includes many trees and shrubs such as sumac, mango, or even the cashew tree, which produces cashew nuts. Rosemary, whose name comes from the Latin "rosmarinus," meaning "dew of the sea," comes from a shrub called Rosmarinus officinalis, which grows wild throughout the Mediterranean basin.

Rosemary from Crete is cultivated on terraces, following organic farming practices, in the mountains and hills overlooking the sea. It is then dried in traditional dryers, open to the winds.

More Information
More Information
Allergen Absence
Native country FRANCE
Ingredients dill, rosemary, parsley, pink peppercorn, fennel.
Nutritional Info /
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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