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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).

These oven-baked Thai-style fishcakes are light, flavourful, and packed with succulent prawns and a fragrant blend of garlic, ginger, and red chilli flakes. Pair with a fresh dressed Thai salad, featuring crisp greens, crunchy vegetables, and a bright tangy dressing. This colourful and healthy meal is packed full of aromatic Thai flavours.

Prep: 25mins

Cook: 14 mins

Serves: 4

Ingredients

• 4 x 114g Caught b& Delivered Thai Style Cod and Prawn Fishcakes

Salad

• 1 medium sized cabbage of your choice (roughly 500g)
• 2 medium shredded carrots
• A handful of sugar snap peas, sliced
• 1/2 yellow pepper, thinly sliced
• 1/2 red onion cut into fine slivers
• 1 red chilli, thinly sliced (use whatever variety you prefer based on your heat tolerance)
• 35g coriander, snipped including the upper part of the stems
• 25g / couple of sprigs snipped mint leaves

Dressing

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice, 2 limes (squeeze one and a half and leave the other half for the garnish)
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 clove garlic, crushed
• 1 tsp grated fresh ginger

Garnish

• 50g roasted nuts, you can use salted peanuts for this
• Chopped coriander and mint
• Lime wedges

Method

1. Preheat the Air Frier to 180℃, and cook for 14 minutes. Flip halfway through cooking.
2. Whilst the fishcakes are cooking prepare the salad ingredients. Use the ingredients as a guide and substitute in or add any of your favourite salad items to your taste. Gently combine all of the salad ingredients in a large bowl.
3. If you are choosing to garnish with roasted nuts, pour them into a small frying pan and dry roast them using a low to medium heat for 5 minutes. (Make sure to keep an eye of them, and stir frequently as they suddenly go from perfectly golden to burnt).
4. Whisk together the fish sauce, lime juice, sugar, sesame oil, garlic and fish ginger to make the dressing, give it a taste to adjust any of the flavourings. Toss the salad with the dressing, make sure to hold a little bit back for serving, mix until the dressing and salad is well combined.
5. Heap the salad onto a platter or bowl, serve with the fishcakes. Garnish with your choice of roasted nuts, lime wedges and chopped mint and coriander.

You can make the salad a couple of hours before to allow the dressing flavours to marinate into the salad.

Made For You, Squid Rings with Aïoli 

Prep: 5 mins

Cook: 15 mins

Serves: 6-10

These oven-baked squid rings coated in crispy Panko breadcrumbs are paired with a simple and authentic homemade aïoli, adding a garlicky richness that complements the fresh tender squid. The tangy aïoli balances the crisp squid perfectly, making it an ideal addition to barbecues and summer nibbles. Fresh, easy, and full of flavour!

Ingredients

• Half a pack of the 1kg Caught and Delivered Panko Coated Squid Rings
• 150g mayonnaise
• 1 large garlic clove, crushed
• 1/2 a lemon, juiced

Method

1. Preheat the oven to 220℃ fan.
2. Arrange the squid rings evenly on a large baking tray and place in the centre of the oven. Bake for 13-15 minutes, or until they are golden and crispy to your preference. Make sure to give them a shimmy halfway through the cooking time.
3. While the squid rings are cooking, make the simple aïoli by mixing the mayonnaise, garlic and lemon juice in a small bowl.
4. Once the squid is ready, pop them on a platter with a small dish of aïoli. Add a sprinkle of black pepper and a squeeze of lemon juice to serve.

This healthy, colourful slaw goes so well with our Made for You King Prawn Burgers.

These prawn burgers are made with large, succulent king prawns and held together in a light tapioca batter. Cook until golden and serve in a bun with this healthy sour cream slaw. Made with shredded veg combined with a fresh light dressing - here are all the ingredients to create a new delicious summertime classic.

Prep: 15 mins

Cook: 10 mins

Serves: 4-8

Ingredients

• 4 x Caught and Delivered Breaded or Naked Quarter Pound King Prawn Burgers
• Brioche bun
• 1/2 small red cabbage, thinly sliced
• 1 small onion, thinly sliced (whatever type you prefer)
• 1 Large carrot, shredded
• 1 large celery stalk, finely diced
• 160g (check)  sour cream 
• 1/2 teaspoon salt
• Good grind of black pepper
• 1 tablespoon apple cider or white wine vinegar
• 2 tablespoons fresh lemon juice to taste
• Small bunch of coriander
• Any of your favourite burger condiments
• Coriander to garnish

Method

1. In a large mixing bowl, combine at the cabbage, onion, carrot, celery, sour cream, vinegar, lemon juice and coriander with a good crack of salt and pepper. Give everything a good mix.
2. Pour in about 2.5cm of cooking oil into a large heavy based sauce pan (or enough to cover the burgers). Test the oil heat by holding a piece of cabbage in the oil, if bubbles appear soon after it’s submerged, the oil is hot enough to start frying.
3. Whilst the oil is heating, prepare any additional burger items you may want to include like beef tomatoes, baby gem lettuce or sriracha mayonnaise.
4. Carefully place the burgers into the hot oil and cook for 8-9 minutes, turning halfway through. Have a splatter guard or sieve to hand for when you first place the burgers into the pan as they may spit. Using a slotted spoon, remove the burgers from the oil and rest them onto a few pieces of kitchen roll to dry. 
5. Assemble your burgers using your favourite burger condiments.

Having a few packs of our salmon in the freezer means you’re only ever a few minutes away from a tasty & healthy meal. In this recipe we’re making a simple marinade for the salmon, and showing how to elevate the simple, yet highly nutritious puy lentil with a stock pot and some tasty ingredients.

Prep: 15 mins 

Cook: 15 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Salmon Supremes, defrosted

Garlic and lemon marinade 

• 3 tbsp olive oil

• 1 lemon, zested and juiced

• 3 garlic cloves, crushed

• Crack of salt

Minted Puy Lentils

• 150g dried puy lentils (we used Merchant Gourmet)

• 1 vegetable stock pot

• ½ red onion, chopped

• a drizzle of olive oil

• a few leaves of mint, chopped

• 3 tbsp small capers

Method

1. To make the marinade, simply combine the ingredients in a bowl. If you’re short on time, you can just brush over the salmon portions before roasting them. Or, put the salmon in a bag, pour in the marinade and leave in the fridge for 30 minutes.

2. Place the salmon on the baking tray and roast for 15 minutes at 180c fan.

3. For the lentils, bring a small pan of water to boil with the stock pot. Then pour in the puy lentils and gently simmer while the salmon is in the oven.

4. While they’re cooking, prepare the rest of minted puy lentils ingredients and place in a bowl.

5. Drain the lentils and stir in the other ingredients. Serve in bowls with a portion of the succulent salmon on top!

This recipe is fuss-free, smokey and delicious!

We’re using Gran Luchito Chipotle Paste to flavour our mackerel. Serve it with a cooling lime dip and a refreshing slaw.

Prep: 15 mins
Cook: 25 mins
Serves: 2

Ingredients
• 2 x Caught & Delivered Whole Line Caught Scottish Mackerel, defrosted

Mackerel Marinade
• 3 tbsp Gran Luchito Chipotle Paste
• 1 lemon, zested and juiced
• half a small bunch of parsley, finely chopped

Cooling Lime Dip
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• ½ a small bunch of coriander, chopped
• 2 limes, zested and juiced
• Crack of salt

Mexican Slaw
• ½ red cabbage, shredded
• ½ red onion, thinly sliced
• ½ a small bunch of coriander, chopped
• 1 fresh chilli, finely chopped
• 1 lime, zested and juiced
• small dash of olive oil
• crack of salt


Method
    • Our mackerel are already prepared for you, so you just need to defrost them overnight in the fridge. When you’re ready to start cooking, give them a run under the cold tap and pat dry.
    • Place the mackerel on an oven tray and gently score the skin on both sides 4 times.
    • Mix the marinade ingredients in a bowl, then slather the mixture over the fish, making sure to rub the mixture into the scores.
    • Roast the fish in the oven at 180oc for 25 minutes.
    • While they’re cooking, prepare the cooling lime dip by mixing all of the ingredients together. Keep in the fridge until ready.
    • Prepare the slaw ingredients and combine in a bowl so that the lime juice has a few minutes to soak into the veggies.
    • Dish up the slaw, mackerel and a spoonful of the cooling dip - deliciosa!

This is a deceptively simple dish full of punchy aromatic flavours.

Our sea bass fillets come in both medium and large size. Caught in the Mediterranean, they are so easy to cook and ours are thick and meaty. Season and pan-fry quickly, skin side down, to give a lovely crispy skin that can be eaten along with the delicious fish.

Prep: 15 mins 

Cook: 10 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Sea Bass Fillets, defrosted

• 1/2 tbsp of vegetable oil

• 1 large garlic clove, thinly sliced

• a knob of ginger, peeled and cut into matchsticks

• 1 red chilli, thinly sliced

• 3 spring onions, sliced into long thin shreds (reserve some for serving)

• ½ tbsp soy sauce

• Pak Choi and rice noodles to serve 

Method

1. Lightly season the sea bass fillets both sides, then score the skin 3 times.

2. Heat a dash of oil in a frying pan. Once bubbles appear in the oil, fry the sea bass fillets skin side down for 5 minutes until the skin is crispy and golden (the skin is amazing cooked this way!) Gently turn the fish over to cook for 1 more minute. Then set aside in a slightly warmed oven.

3. Cook the rice noodles according to their packaging instructions. Steam some pak choi over the noodles while you make the sizzling topping!

4. Heat a dash of oil, then add the garlic, ginger and the chilli and sizzle for 2 minutes. Turn off the heat, then stir in the spring onions and the soy sauce.

5. Sprinkle with the remaining spring onions and coriander if you have some to hand

This is a traditional way of baking cod in the regions of Viseu, Coimbra, and the Beiras area in Portugal. The beauty of this recipe is its simplicity where each ingredient shines through, remember, the more rustic the better!

Prep: 15 mins
Cook: 45 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Cod Supremes, defrosted
• 1 bay leaf (fresh or dried)
• 1 sprig of rosemary
• 300g of baby potatoes, with skin left on, washed
• 2 large garlic cloves, sliced
• 1 red onion, cut in quarters
• 100ml quality olive oil
• 100g cherry tomatoes, whole
• 30g sliced black olives
• Crack of black pepper

Method

1. Preheat the oven to 180oC fan.

2. Roast the potatoes separately on a tray, simply crack over some salt and put them in first for 30 minutes.

3. While the potatoes are cooking, place the cod in an ovenproof dish with the garlic, red onion, cherry tomatoes, rosemary and the bay leaf. Drizzle with 100 ml of oil making sure everything is nicely covered.

4. After the potatoes have cooked for 30 minutes, place the cod in the oven and cook alongside the potatoes for a further 10 minutes. 

5. Once that’s done, take both the cod and the potatoes out of the oven. Carefully, tip the potatoes into the dish with the cod and return to the oven for 5 minutes.

6. Serve with veggies or some crusty bread.

You can use many kinds of fish for this dish, including monkfish, prawns or salmon. We chose our Scottish Hake Supremes which works very well and is firm enough to hold its shape when turning over in the pan. Carefully skin the fillets before you start cooking, or instruct us to when you place your order. Be careful to fully grind the seeds using a mortar and pestle or seed grinder. The flavours are fresh and delicious, and with not too much oil, it’s healthy too!

Prep: 15 mins 

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Scottish Hake Supremes, defrosted

• 4 tbsp vegetable oil

 • 1 tbsp coriander seeds

• ½ tsp fennel seeds

• 1 red chillies, deseeded and finely chopped

• 1 large onion, sliced

• 1 tbsp tamarind pulp (available in Bart’s range, from supermarkets)

• ½ tsp mustard seeds

• 10-12 fresh or dried curry leaves (Waitrose stocks the dried variety)

• 2 small green chillies, deseeded and roughly cut up

• 2 garlic cloves, sliced

• 1/4 tsp ground turmeric

• ½ tsp sugar

Method

1. Heat half the vegetable oil (2 tbsp) in a frying pan (that has a lid) over a medium heat. Add the coriander seeds, fennel seeds and chopped red chillies. Sauté for a couple of minutes. When the chillies have softened slightly, add the sliced onion. Fry, stirring constantly, for about 5 minutes, until the onion is softened. Set aside this spice mixture to allow to cool.

2. Then purée the cooled spice mixture in a blender or a food processor with the tamarind pulp, adding a little water to loosen the mixture, if necessary. Set aside.

3. In another frying pan, heat the remaining 2 tablespoons vegetable oil. Add the mustard seeds and cook until they pop, then stir in the curry leaves, green chillies, garlic and turmeric. Mix in the spice purée and stir well. Pour in 50ml water to make a sauce consistency, season with a little salt to taste, then add the sugar. Bring the mixture to a simmer for 5 minutes.

4.Now add the fish fillets to the sauce and cook with the lid on for a further 8-10 minutes over a medium heat until the fish is cooked through. Add a splash of water if the sauce looks to be doing out. Lift the fish into warmed bowls. Give the sauce a final stir, pour over the fish and serve with basmati plain rice.