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his is a great little canapé, that can be prepared in advance, kept in the fridge, and then cooked later that day for freshly baked nibbles - perfect with drinks at any time of the year!

Prep: 15 mins
Cooking: 15 - 18mins
Makes: 25-30

Ingredients

• 1 Pack of 150g Caught & Delivered Crab Pâté
• 2½ pinches of cayenne pepper
• ½ tsp mustard powder
• 50g gruyère cheese, grated
• Zest of 1 whole lemon
• Juice of ½ lemon
• 320g all-butter puff pastry sheet
• 1 egg yolk, beaten

Method

1. Heat the oven to 180°C fan.

2. In a medium bowl, combine the crab pâté with the cayenne pepper, the mustard powder and gruyère cheese. Then add the lemon zest and the juice of ½ the lemon, season with salt and pepper and give a little stir.

3. Make sure you remove the puff pastry from the fridge 30 mins before you start, so it is easy to use. Roll out the pastry sheet and evenly spread with the mixture.
 
 4. To make the palmier shape, start on the long edge of the pastry sheet. Roll the pastry towards the middle, then repeat on the other side, so you end up with a long scroll shape that joins in the middle.
 
5. Wrap in cling film or the paper the pastry comes in, and put in the fridge for 1 hour until firm.

6. To cook, beat the egg yolk and brush all over the pastry log. Slice the pastry into 0.5cm slices with a very sharp, thin knife, then lay out on lightly oiled baking sheets. Brush each palmier with more of the beaten egg yolk, then bake for 15-18 minutes until crisp and golden, flipping over half way through baking.

Best served warm from the oven.

The Pescatarian’s Roast Dinner!
Perfect for Christmas Day or any cozy Sunday roast, this is a delicious alternative to the traditional meat feast. You’ll still enjoy all the favourite trimmings - roast potatoes, parsnips, carrots, meat-free stuffing (and even those divisive Brussels sprouts!) Finish with a rich red wine jus or your choice of sauce. A comforting, crowd-pleasing roast that proves non-meat eaters never have to miss out!

Prep 20 min
Cook 40 min
Serves 2

• 2 x 140-170g Norwegian Halibut Supremes (or Monkfish Tails work very well)
• King Edward Potatoes (or similar for roasting)
• 1 pack of vegan rashers
• 6 sage leaves, whole

For the roasted root vegetables:

•  Drizzle of vegetable oil
•  2 medium carrots, peeled and cut into roughly 2-3 cm chunks
•  1 small celeriac, peeled and cut into roughly 2-3 cm chunks
•  2 large parsnips, peeled and cut into roughly 2-3cm chunks
•  2 red onions, peeled and quartered
•  250g brussels sprouts, trimmed and halved
•  4 garlic cloves, left whole and skin on
• 1 tbsp of fresh sage, chopped


Method

1. Heat the oven to 200C fan.

2. Prepare the vegetables. Start with the potatoes by peeling and cutting them in quarters. Par-boil, drain and give them a shake in the pan to roughen them up before putting them in the oven with a drizzle of oil to roast. These will need 40 minutes, turning every so often for a lovely even golden finish.

3. Next prepare the root veg. Put them all in one roasting dish with a drizzle of oil and roast in the oven for 15 mins.

4. While they are cooking, prepare the Halibut. Take the vegan rashers, place 2 - 3 on a piece of cling-film with a sage leave in between each rasher (this just makes it easier to wrap them round the fish) Place the Halibut skin side up onto the rashers and use the cling-film to wrap them and turn them back over so the rashers are on top.

5. Prepare some stuffing balls. We used vegan sausage meat, mixed with a few breadcrumbs but you could add some Paxo or your usual stuffing mix.

6. Remove the root veg from the oven, give them a stir and then place the stuffing balls on top to cook with the veg for another 15 minutes.

7. At the same time, place the Halibut in a small roasting dish and cook in the oven for 10-15 mins.

You could make your own meat-free red wine gravy… or to keep things simple, and tasty, serve with Sainsbury's Plant Pioneers ready made Vegan Gravy with red wine and thyme.

Making your own mousse might sound like a bit of a faff, but we promise this recipe is incredibly easy, and the result is one of the most delicious, moreish canapés you can make. Topped with our amazing oak-smoked salmon, it’s guaranteed to impress. Plus, we’ve included a step-by-step video to make it even simpler, and the mousse keeps beautifully in the fridge for a few days.

Ingredients:
• 1/3 of a 400g pack Caught & Delivered Oat Smoked Salmon, defrosted
• dark rye bread, pre-sliced
• dill to garnish

Beetroot Mousse:
• 3 cooked beetroots
• 1 tub of cream cheese
• 1/2 tsp of black pepper
• 1 large galic clove
• 1/2 tbsp of olive oil
• 1 tsp of creamed horseradish sauce

Method:
1. Combine the mousse ingredients in a blender and process until smooth
2. Transfer the mousse to a zip-lock / pipping bag and chill while you the prepare the rye bread and smoked salmon.
3. Lightly toast the rye bread and cut into canapé-sized pieces.
4. Slice the smoked salmon into short ribbons.
5. To assemble, snip the corner of the bag, and carefully pipe the mousse in a back-and-forth motion over each piece of bread. Top with a ribbon of smoked salmon.
6. Arrange the canapés on a platter or board, crack some pepper over the whole lot, and sprinkle with dill - perfect!

Pickled vegetables go so well with traditional oak smoked salmon - these skewers are crisp, tart and tangy, and wonderfully savoury - all in one festive bite!

Ingredients:
• 1/3 of a 400g pack Caught & Delivered Oat Smoked Salmon, defrosted
• 1 fennel bulb, thinly sliced
• 1 cucumber, thinly sliced
• 1 jar of caper berries, or small cornichon gherkins
• fresh dill and lemon slices to garnish
• pack of bamboo skewers

Pickling liquid:
• 300ml white wine vinegar
• 300ml water
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1/2 tsp black peppercorns

Method:
1. Start by making your pickling liquid. Put the white wine vinegar, water and spices in a small pan and bring to boil. Then carefully pour into a jar or bowl with the sliced fennel. Allow to cool before using to make the ribbon skewers.
2. Assemble the ribbons by layering a slice of fennel on top of a slice of cucumber and then a strip of smoked salmon. Gentle fold them into an ’S’ shape and push on to a skewer - secure them with a caper berry on the end.
3. Fill a board or platter with the ribbon skewers, sprinkle with fresh dill and a few slices of lemon.

When pumpkins are in abundance this dish is great one to turn to - it’s wholesome, earthy and hearty! Any of our thick white fillet supremes are perfect here - stone bass, coley, cod, pollock or haddock are all a great choice.

Prep: 10 mins
Cook: 25 mins
Serves: 2

Ingredients:
• 2 x Caught & Delivered Stone Bass, defrosted
• 500g pumpkin, peeled and cut into bite-sized chucks
• 100g spinach, washed
• 20g parsley, chopped
• 10g thyme, leaves
• 20ml olive oil
• 1 red onion, sliced
• 2 large garlic cloves, sliced
• tsp of chilli flakes

Greens to serve:
• 1 gem or romain lettuce, halved lengthways
• a drizzle of Caesar dressing

Method:
1. Preheat oven to 200°C
2. Season the fish with salt and pepper
3. Make the rub by mixing the herbs and olive oil together in a bowl and then coat the top of the fish.
4. Tip the chopped pumpkin, red onion, garlic and chilli flakes into a baking dish, drizzle with olive oil and season well.
5. Place in the oven and roast for 15 minutes. Then remove from the oven and place the fish on top, skin side up.
6. Roast for a further 10 minutes, then remove the dish again, and add the spinach to the pan. Pop back in the oven for a couple of minutes to wilt the spinach.
Mix the spinach into the pumpkin.

We served ours with half a gem lettuce, griddled until slightly charred. Once on the plate we drizzled it with a little Caesar dressing which was lovely!

Simply roasted to perfection, our Sea Bream is delicately filled with garlic, lemon, and fresh herbs - letting the natural flavours shine.
Nestled on a bed of vibrant vegetables and roasted until succulent, each bite delivers a harmony of tastes. It’s wholesome, healthy, and effortlessly worthy of the best Greek taverna.
Take your pick of sweet potato or classic white potato on the side—whichever you choose, it’s guaranteed to be delicious.

Prep: 10 mins
Cooking: 40 mins
Serves: 2

Ingredients
• 2 x Caught & Delivered Whole Sea Bream, defrosted
• 400g new or small potatoes, cut into wedges or slices
• Large handful of small black olives, roughly chopped
• 3 garlic cloves (2 chopped and 1 sliced)
• 1 small red onion, cut into wedges
• Large bunch of flat-leaf parsley, leaves roughly chopped and stalks reserved
• 2 tbsp olive oil
• Zest of half a lemon, save the top and tail of the lemon and cut two large slices
• 1/2 tsp of chilli flakes
• Small glass white wine

Method
1. Preheat the oven to 220℃ fan. Begin by par boiling the potatoes for about 10 mins, drain and set aside.

2. Next, toss the potatoes with the olives, chopped garlic, half the chopped parsley, the red onion wedges, half the olive oil, the lemon zest, and some salt and pepper in a medium sized oven-proof dish (one big enough to fit both of the whole Sea Bream later). Pop the dish into the hot oven while you prepare the Sea Bream.

3. Score both sides of each fish 3 times. Season inside and out, then place the parsley stalks, lemon slices and sliced garlic into the cavity of each fish. After 10 minutes, remove the potatoes from the oven and lay the fish on top - drizzle with the rest of the olive oil and return to the oven.
 4. Bake for 20 mins, then remove and sprinkle over the lemon zest, the chilli flakes, and pour over the wine. Return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.

5. Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table.

Don’t forget the lovely white wine juices in the bottom of the dish when you serve up. This recipe is delicious with a simple bowl of greens - check out our seasonal greens recipe that accompanies our Made for You Florentine Fishcakes.

You can easily adjust the spice level of this salmon recipe to suit your taste, making it perfect for the whole family. The fresh, zesty mango salsa adds a delicious burst of flavour and a light, refreshing contrast to the rich salmon.

Our Salmon Supremes are second to none - thick-cut, boneless, firm, and full of flavour. They’re generous enough to share, or perfect for hearty appetites. If salmon is a regular on your menu, our 20 x Salmon Fish Box offers the best value for enjoying this premium-quality fish.


Prep: 15 mins + 20 mins for marinating 

Cook: 20 mins

Serves: 2

Ingredients:
        • 2 x 140-170g Salmon Supremes, defrosted and keep the skin on
        • 100g Greek yoghurt
        • 2 cloves garlic, crushed
        • 1 tbsp tandoori or Indian curry paste
        • 1 lemon, juiced
        • 1 tsp root ginger, grated
        • 1 tsp chilli powder


For the Salsa:
        • ½ mango, peeled and chopped into small pieces
        • ½ small cucumber, finely chopped
        • ½ red onion, (very!) finely chopped
        • 1 medium green chilli, deseeded and finely chopped
        • 1 tbsp mint chopped

To Serve:
        • Your go-to rice, we used a simple Basmati

Method:
1. Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and chilli powder together in a small bowl and season well with salt and pepper. Spread over the salmon and marinate in the fridge for at least 20 minutes.
2. Mix together the chutney ingredients: mango, cucumber, red onion, green chilli, mint and the remaining lemon juice, season and set aside.
3. Bake the salmon for 25 minutes, until cooked through.
4. Serve with the lovely zesty mango chutney and a side of rice.
Super easy, super tasty!

Crushed New Potatoes

These oven-baked Florentine fishcakes made with MSC-certified smoked haddock, spinach, and a creamy centre are light yet indulgent. Nestle the fishcakes onto a bed of samphire and watercress, drizzled with a zesty lemon and sour cream dressing to complement the gorgeous velvety smooth fishcakes.

Prep: 10 mins
Cook: 26 mins
Serves: 4


Ingredients

    • 4x114g Caught and Delivered Florentine Fishcakes
    • 180g samphire
    • 1 lemon, juiced
    • 1 tbsp sour cream
    • 1 tbsp chopped dill (optional)
    • 1tbsp of olive oil
    • 100g watercress

Method

    • Heat your oven to 200℃ (fan) place the Florentine Fishcakes onto a baking tray. Place the fishcake tray in the centre of the oven and cook for 24-26 minutes — turning halfway through to ensure an even golden colouring.
    • Meanwhile, bring a large pan of water to the boil and cook the samphire for 3 minutes, drain and immediately plunge into ice-cold water. Leave the samphire to cool.
    • To make the dressing, combine the lemon juice, sour cream, oil and dill (if using) in a small bowl. Season well and mix to evenly combine and set aside.
    • Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat.
    • Rest the fishcakes for 1 minute before plating up.
    • Serve the mixed greens on a platter or divide between plates, then top with the fishcakes and a sprinkle of chopped dill.

Made with chunky, flaky MSC-certified cod and coated in a crisp golden crumb, this jumbo fish finger sandwich is a boujee twist on a childhood classic. Air-fried to perfection in just 13 minutes, it delivers a light, satisfying crunch in every bite. Pair it with a generous spoonful of rustic homemade tartar sauce for a simple yet elevated meal. These fish fingers aren’t just for the kids—they’re a nostalgic treat, all grown up.

Prep: 5 mins
Cook: 13-18 mins
Serves: 2

Ingredients
    • 4 x 120g Caught and Delivered Jumbo Fish Fingers
    • Thickly sliced bread, lightly toasted if preferred
    • Any of your favourite sandwich ingredients, we used baby gem lettuce

Tartar Sauce
    • 6 tbsp mayonnaise
    • 6 cornichons, finely chopped
    • 1 tbsp capers rinsed and roughly chopped
    • 1 tsp lemon juice
    • 1 tbsp chopped parsley

Method
    • Preheat the oven to 180℃ fan, and cook the fish fingers for 18 minutes in the oven, turning them over halfway through.
      If you are Air Frying : preheat to 180℃ and cook for 13 minutes.
    • To make the tartar sauce mix the mayonnaise, chopped cornichons, capers, lemon juice and parsley in a bowl and season.
    • Thickly slice your bread, and toast if you prefer it.
    • Assemble and enjoy!

This scrumptious fish pie, that’s made for you, combines MSC-certified hake, smoked haddock, salmon, and prawns in a light creamy sauce, topped with golden mashed potato. Simply serve with these minted peas - a refreshing and vibrant side that complements the velvety smooth pie, making for a deliciously balanced, easy-to-cook meal.

Prep: 20mins
Cook: 40 mins
Serves: 2-4

Ingredients
    • 2 x 530g Caught and Delivered Fish Pies

Minted Peas
    • 25g butter
    • 1 shallot peeled and roughly chopped
    • 150ml vegetable or chicken stock
    • 400g frozen peas
    • Small handful of mint leaves chopped

Method
    • Preheat the oven to 200℃. Pop the fish pie on a baking tray into the oven, cook for 35 to 40 minutes. Leave time to rest the pies for a few minutes
    • For the minted peas, melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft (add a dash of oil if you are worried about the butter browning).
    • Add the stock and peas, and bring to a simmer. Cook gently for a further 10 minutes until the peas are soft.
    • Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. Season to taste and stir through the mint leaves just before serving.
    • Serve a portion of the fish pie with your minted peas and enjoy!
Note: Don’t worry if you forget to defrost the fish pies in the morning, you can cook them directly from frozen, simply turn down your oven to 180℃ and cook for 1 hour 10 minutes to 1 hour 15 minutes (70-75 minutes).