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Chunky Cod Fish Spicy Tacos with Crunchy Slaw and Cool Lime Dip

Our thick, boneless Scottish Cod Supremes, coated in cornmeal, and Old Bay seasoning for a little kick make for wonderful tacos! They are fabulous served with dips, pickles, avocado, sour cream or cheese. Fun to share and go great with a margarita!

Prep: 10 mins

Cook: 10 mins

Serves 2 - 4

Ingredients

• 2 x Caught & Delivered Supreme of Cod, defrosted

• 125g cornmeal

• 125g plain flour

• 1 teaspoon of Old Bay spice mix

• a good pinch of salt

• 1 tsp of paprika

• a pack of soft tacos

Cool Lime Dip

• Mix equal parts of mayonnaise and sour cream and then add the zest of a lime

Crunch Slaw

• Mix thinly sliced, cabbage, carrot and red onion with the juice of a lime.

Method

1. De-skin the cod and cut each supreme into thick strips. Combine the cornflour, plain flour, Old Bay seasoning, salt and paprika in a large bowl. Gently coat the pieces of fish in the mix.

2. Place the cod in the air-fryer and cook for 8-10 minutes on 200c.

3. Serve in warm tacos, topped with slaw, dip and any other toppings you fancy!

Posted on September 12, 2024

Ben English

Thai Style Salmon FIsh Cakes

These delicious fish cakes can be made as bite-sized for a sharing platter (just reduce the cooking time) or larger individuals for a main meal served with salad and fries. Once you have made them once, you’ll see how morrish and versatile they are! This recipe is for an air fryer, but they can also be cooked in the oven.

Prep: 20 mins
Cook: 20 mins
Serves 4-6

Ingredients

• 2 x Caught & Delivered Supreme of Salmon, defrosted

• 1 tbsp Thai Red Curry Paste (we used Blue Dragon)

• a small handful of coriander, roughly chopped

• ½ tbsp fish sauce

• ½ lime, juiced

• 1 lemongrass stalk (tough outer leaves removed), finely chopped

• 3 spring onions, roughly chopped, plus extra to serve

• 1 egg

• 5 tbsp plain flour

• 50g green beans, finely chopped

• 75g panko breadcrumbs

Picked Red Onion

• thinly slice a whole red onion and soak for 30 minutes in red wine vinegar. Then drain the vinegar.

Sriracha Mayo

• Mix 2 tbsp of sriracha, 5 tbsp of mayo and a good squeeze of lime.

Method

1. Cut the salmon into pieces. Put the salmon, curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg into a food processor and pulse until finely chopped but not to a paste.

2. Put in to a bowl and combine with the flour and green beans. It will be a bit wet. Form the mixture into patties and chill for 30 minutes.

3. Before placing into the air fryer, coat the fish cakes with the bread crumbs.
Heat the air fryer to 180c and cook for 15-20 minutes, checking halfway.

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4. Serve with the tasty pickled red onion and a dollop of sriracha mayo.

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Posted on September 07, 2024

Ben English

Thai Green Salmon

Our best selling farmed salmon supremes are boneless, extra thick and of exceptional quality.
This hearty dish is full of fresh flavours that make a great Friday night eat-in with family or friends. It’s lovely as it is, but can be served with rice if you’re feeling extra hungry.

Prep: 10 mins
Cook: 50 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Supreme of Salmon, defrosted
• a drizzle of oil
• 2 shallots, sliced thick
• 1 green chilli, sliced
• 150g new potatoes, cut into small chucks
• 1 lemongrass stalk, bashed
• 3 tbsp Thai green curry paste
• Can of coconut milk
• 250ml vegetable stock
• 1 courgette, peeled into ribbons
• 100g baby spinach
• 1 lime
• spring onions, thinly sliced
• handful of chopped coriander

Method

1. Heat the oven 180ºC fan. Put the shallots, chilli, potatoes and lemongrass into an oven dish and roast for 10 minutes. Remove from the oven and stir in the curry paste, cook for another 2 minutes. Then stir in the coconut milk and stock and return to the oven again for 20 minutes.

2. Stir in the courgette ribbons and the spinach, then place the salmon supreme on top. Bake for 10 - 15 minutes depending on how you like your salmon.

3. Remove from the oven. Squeeze over the juice of the lime, sprinkle over the coriander and thinly sliced spring onions - enjoy!

Posted on July 22, 2024

Ben English

Tray Baked Rainbow Trout with Tarragon, Lemon and Asparagus

Our whole Wiltshire Rainbow Trout are farmed in cold chalk streams and have a light flavour which goes beautifully with tarragon. The combination of lemon, tarragon, salt and asparagus baked together works so well. Simple yet divine!

We sell our trout individually so you could share one and if you wanted, stretch the dish by adding to the tray some small diced potatoes. Or treat yourselves and have 1 each! Either way, we hope you enjoy this lovely way to eat trout.

Prep: 5 mins

Cook: 20 mins

Serves 1-2

Ingredients

• Caught & Delivered Whole Wiltshire Rainbow Trout, defrosted

• a drizzle of olive oil

• ½ bunch of tarragon

• 1 lemon, cut off 2 slices and halve them, then keep the rest of the lemon for juice

• a bunch of asparagus

Method

1. Rinse the defrosted trout under cold water, pat dry and lay in an oven dish.

2. Take the slices of lemon and the tarragon and tuck into the cavity.

3. Snap off the woody ends of the asparagus and place them around the trout. Drizzle with olive oil, roll the asparagus in the oil and season well.

4. Bake at 200ºC fan for 20 minutes. Once out of the oven, add a squeeze of lemon juice and tuck in.

This lovely sophisticated dish is super easy and so healthy for you.

Posted on July 12, 2024

Ben English

‘Better Than Take-away’ King Prawn Tikka Masala

You’ll come back to this recipe time and again. Our huge jumbo king prawns, enveloped in this delicious masala sauce, rich with ground almonds make it more indulgent than any takeaway. This dish is also healthier (prawns are a complete protein and low in fat) and it’s more cost effective. Happy curry night!

Prep: 10 mins

Cook: 30 mins

Serves 4

Ingredients

• Caught & Delivered King Prawns 700g bag, defrosted

• 1 tbsp cooking oil

• 1 large onion, roughly chopped

• 1 thumb-sized piece of ginger, peeled & grated

• 2 large garlic cloves

• 2-3 tbsp Tikka Masala Spice Paste (we used Patak’s)

• 400g can of finely chopped tomatoes (we used Mutti Polpa)

• 2 tbsp tomato purée

• 3 cardamom pods, bashed

• 3 tbsp ground almonds

• 1 tbsp double cream

• ½ bunch of coriander, roughly chopped

Method

1. Blitz the onion, ginger and garlic in a blender to a paste. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the spice paste and fry for 1 min more. Add the tinned tomatoes, tomato purée and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

2. Remove the cardamom from the sauce, then add the almonds and king prawns, and cook for 5 mins or until the prawns are cooked. Stir through the cream and coriander, and let bubble for a minute. Then serve with basmati rice. This dish makes a fabulous Friday eat-in!

Posted on July 12, 2024

Ben English

BBQ Zesty Whole Trout en Papillote

Create a tasty parcel of fish, infused with your favourite ingredients. En papillote means cooked in a parcel and is a great way to protect fish when cooking on the BBQ.

Posted on May 14, 2024

Ben English

BBQ Lobster with Garlic Oil

Cooking Lobster on the BBQ is so easy. Our Caught & Delivered 1 ¼ lb lobsters are dressed and ready to go!

Posted on May 14, 2024

Ben English

Easy Fish Pie

This recipe is so good, and can be adapted to suit you and your family. Sometimes we add a Smoked Haddock Fillet cut up or a few King Prawns to make it extra special. To get those all-important greens in, you can also add a handful of peas, sweetcorn, or spinach is lovely.

They’ll be no need to 'fish for compliments' with this meal! Prep: 15 minsCook: 45 minsServes 4-6Ingredients• 1 x Caught & Delivered Fish Pie Mix• 1kg Potatoes, peeled and quartered • 400ml milk• 25g butter • 25g plain flour• 4 spring onions, finely sliced

• 1 tsp Dijon or English mustard

• handful of grated Cheddar cheeseMethod1. Heat the oven to 200ºC / 180ºC fan / gas mark 62. Simmer the potatoes in water until tender. Drain the potatoes and mash with a splash of milk and knob of butter. Season well and set aside.

3. To make the sauce, put 25g of butter, 25g of plain flour and the sliced spring onions into a large pan and heat gently. Stir while cooking for 2 minutes.

4. Then gradually whisk in 400ml of milk and bring to the boil. Continue to whisk and cook for 3-4 minutes until thickened.

5. Take off the heat and stir in your fish pie mix and 1 tsp mustard (if adding greens, they go in now). Spoon into an oven proof dish. Top with the potatoes and sprinkle Cheddar over the top.

6. Put in the oven for 25 minutes or until the sauce is bubbling at the edges.

Posted on February 06, 2024

Ben English

Pan-fried Sea Bass with Lemon & Caper Dressing

Simple sophistication. Serve these pan-fried filets with lentils, noodles, sautéed potatoes or rice. Steamed greens go with this dish very well too. Prep: 10 minsCook: 10 minsServes 4Ingredients• 4 x Caught & Delivered Sea Bass Fillets

• 1 tbsp of oil

Dressing Ingredients

• 3 tbsp extra virgin olive oil

• grated zest of 1 lemon, plus the juice of half the lemon

• 2 tbsp small capers• 1 tsp Dijon mustard

• 1 tbsp parsley, choppedMethod1. Make the dressing first by mixing the oil, lemon zest, lemon juice, capers and mustard. Stir in the chopped parsley, season and set a side.2. Heat the oil in a large frying pan and when it’s hot, place the fillets skin side down in the hot oil. Cook for 4-5 minutes. Then turn the heat down and gently turn the filets over to cook for a further minute or so on the other side. The skin should be lovely and crispy. 3. Serve on warmed plates and drizzle with the lemon and caper dressing. Absolutely lovely!

Posted on February 02, 2024

Ben English

Coley Korma

Yum, yum, yum! That’s how we describe this recipe. This mild curry is poplar with children and people who don’t like spicy food. Of course, if you prefer a spicier curry, there are lots of other curry pastes to choose from. Prep: 5 minsCook: 20 minsServes 4Ingredients• 4 x Caught & Delivered Scottish Coley Supremes, skin removed

• 1 tbsp oil

• 1 onion, finely chopped• 3 heaped tbsp korma curry paste

• 50ml water • 400g can reduced-fat coconut milkMethod1. Heat the oil in a frying pan with a lid. Add the chopped onion and cook gently until soft. 2. Add the korma paste and the water and bring to simmer. Add the coconut milk and bring the boil.3. Lay the fish on top. Cover and simmer for 10-12 mins until the fish is just cooked through.

Serve with basmati rice or naan bread.

Posted on January 31, 2024

Ben English

Hake Supreme Thai Style Parcels

Easy, healthy, tasty and versatile! - that’s how we would sum-up this cracker of a recipe. Perfect for a quick mid-week meal that rewards you for a hard days work.Top tip for ginger: fresh root ginger can be frozen whole and will last for up to five months.Prep: 10 minsCook: 15 minsServes 2Ingredients • 2 x Caught & Delivered Scottish Hake Supremes • Small knob of root ginger, peeled and chopped • 1 small garlic garlic clove, chopped • 1 small red chilli, seeded and finely chopped • grated zest of a lime • juice of half a lime • 3 baby pak choi, quartered length-ways • 2 tbsp soy sauceMethod1. Place each Hake Supreme, skin side down, on a large square of foil and carefully fold the sides of the foil up slightly to catch the ingredients. Divide the ingredients between each parcel. Start with scattering the ginger, chilli, zest and garlic on top. Then drizzle with lime juice. Place the pak choi on top and pour over the soy sauce. 2. Create each parcel, that’s not too tight around the hake.3. To cook, either steam, or place on a tray and bake in the oven on 180c fan for 15 min.

To serve, we like ours gently tipped over boil rice, to soak up the delicious sauce.

Posted on January 26, 2024

Ben English

Cod Supreme, Butter Bean & Chorizo One Pot

A hearty meal that’s big on flavour, takes very little effort, and hardly any washing up - this recipe ticks all the boxes for us. Our Scottish cod supreme is boneless, and is the best cut of the cod you can buy. This classic pairing of cod with spicy chorizo and butter beans makes a delicious bowl of comfort food.

Prep: 10 mins

Cook: 15-20 mins

Serves 4

Ingredients

• 4 x Caught & Delivered Scottish Cod Supremes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 200g chorizo, (remove the paper skin if there is one) then chop into small pieces
• 400g can chopped tomatoes
• 400g can butter beans, brained

Method

1. Heat the oil in a deep frying pan and add the chopped onion. Cook gently over a medium heat for 5 mins until starting to soften. Add the chopped chorizo and cook for another few mins. Then add the tomatoes. Half fill the can with water and pour that in too. Bring to the boil.

2. While bringing to the boil, skin the cod and season each supreme on both sides. Then nestle them into the pan. Reduce the heat and gently simmer for about 7 mins. Next gently stir in the butter beans and cook for a further 1-2 mins until hot.
Serve in bowls and enjoy!

Posted on January 26, 2024

Ben English

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