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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).

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.