There’s a glorious pact at play at the Fish Market. The customer’s end of the deal is easy – a mere case of picking out some glisteningly fresh seafood morsels from the extensive selection laid out on ice at the front of the restaurant, then choosing a preferred method of cooking. The kitchen, for their part, will ensure that the finished article lands on your table looking and tasting completely irresistible. Simplicity is key to the formula here. After all, there’s no reason to overcomplicate matters when the produce, which includes local head-turners hammour and snapper alongside exotic imported beauties such as Omani lobster, French oysters and seabass, is this good.