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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.

Making your own pickled cucumber is so easy and goes especially well with trout and salmon. This potato salad is another favourite of ours, we make extra to have again in the week. 

Prep: 30 mins 

Cook: 15 mins

Serves 2

Ingredients

• 2 x Wiltshire Rainbow Trout Butterfly Fillets

, defrosted

• a drizzle of olive oil

Pickled Cucumber

• 30ml white wine vinegar

• 30ml water

• 20g sugar

• half a cucumber, thinly sliced

Potato Salad

• 1/2 red onion, thinly sliced

• 1/2 tsp of salt

• 6 medium sized potatoes

• 2 tbsp capers

• a handful of chopped parsley

• juice of 1 lemon

• 50g of black pitted olives

• a drizzle of olive oil

Method

1. Start with preparing the potato salad. Put the sliced red onion in a small bowl with the salt and cover with cold water. Leave for 30 mins while you prepare the potatoes. Wash the potatoes, cut them into similar sized pieces and boil until cooked through, then drain and keep warm.

2. In the meantime, prepare the cucumber salad. Bring the water, vinegar and sugar to boil, then allow to cool a bit. Add the thinly sliced cucumber to marinate. 

3. Cook the trout in a pre-heated oven at 180c. Place the fillets in a dish with a drizzle of olive oil and a crack of salt. Cook at 15 minutes or until cooked.

4. While the fish is cooking, prepare the rest of the potato salad ingredients ready to combine with the warm potatoes.

5. Drain the pickled cucumber and serve with the trout and potato salad.

This zingy dish is full of flavour and healthy ingredients. The tuna is simply seasoned and seared on a griddle or frying pan to your liking. You’ll love the slaw, so it’s worth making double the quantity to keep in the fridge to have with roasted fish later in the week. Tuna is a filling fish and along with the satisfying flavours of the slaw it’s a great low carb option!

Prep: 30 mins 

Cook: 25 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Tuna Fillets, defrosted
• ½ white cabbage, thinly sliced
• 1 carrot, thinly sliced in batons
• ½ red onion, thinly sliced
• a handful of fresh coriander, finely chopped
• a small handful of fresh mint leaves, finely chopped

Turmeric Cashews

• 1 tbsp light soft brown sugar
• 2 tsp olive oil
• ½ ground turmeric
• 100g roasted and salted cashews
• 1 tsp cumin seeds
• 
  

Lime Dressing

• 2 limes, juiced
• 1 tsp dijon mustard
• 1 garlic clove, crushed
• ½ tbsp poppy seeds
• pinch of salt
• 40ml olive oil

Chilli, Garlic and Curry Leaf Oil

• ½ red chilli, thinly sliced, seeds and all
• 1 ½ tbsp olive oil
• 10 fresh curry leaves

Method

1. Preheat the oven to 160c fan. Line a baking tray with baking parchment. To make the Turmeric Cashews, put the sugar, oil, turmeric and 1 tablespoon of water into a small saucepan. Bring to the boil and a medium heat, stirring often, then add the cashews and cumin. Cook for 3 mins, stirring, until you have a sticky glaze. Spread the nuts over the baking tray and bake for 14 minutes or until golden, stirring half way.

2. To make the Chilli, Garlic and Curry Leaf Oil, put the chilli and oil into a small frying pan over a medium heat and cook for 7 mins. Add the curry leaves and cook for 2 more mins. Set aside.

3. To make the Lime Dressing, put all the ingredients, except the oil in a bowl. Then slowly whisk in the oil until combined.

4. Then prepare the salad in a large bowl. Coming all the salad ingredients. Pour over the dressing. Drizzle with the curry oil and sprinkle over the turmeric cashews.

5. Finally, season the tuna both sides with a crack of salt and brush with a little oil to prevent sticking. Then either griddle or cook in a frying pan until seared on the outside and just cooked through.

This light crumb beautifully flavours the delicate fish and keeps in succulent.

We hadn’t tried the garlic mayo topping before, but it really works!

Yet another recipe that demonstrates how easy it is to create amazing meals with our quality fish, and a just few simple ingredients. Our cod is fished from UK waters by our fisherman - you can’t beat it! 

Prep: 10 mins 

Cook: 15 mins

Serves 2

Ingredients

• 2 x 170-230g Large Scottish Cod Fillets, defrosted
• 4 tbsp fresh white breadcrumbs
• 1 tbsp olive oil
• Small handful of fresh herbs, chopped
• Zest of a lemon, grated
• 1 garlic clove, crushed
• 1 tbsp mayonaise
• A few cherry tomatoes

Method

1. Make the garlic mayo topping by combining the mayonnaise and the crusted garlic. Season with a crack of salt and spread over the fish.
2. Then make the crumb by whizzing up the white bread to make crumbs, then in a bowl, combine with the chopped herbs, olive oil, lemon zest and a crack of salt. Spoon the crumb over each fish and gently pat down. Arrange the cherry tomatoes around the fish and drizzle over some olive oil.
3. Cook the cod in a pre-heated oven at 180c. Cook at 15 minutes or until cooked.

This high on flavour, high-protein meal ticks all the boxes.

The only thing that makes this recipe easier and more special, is by having a bag of our jumbo king prawns in the freezer, ready to grab a handful!

Prep: 10 mins

Cook: 15 mins

Serves 2

Ingredients

• 350g Caught & Delivered Raw King Prawns, defrosted
• 4oz linguine
• 1 garlic clove, crushed
• ½ red chilli, finely chopped
• ½ white onion, chopped
• 150g x cherry tomates, quartered
• a handful of fresh parsley, finely chopped (reserve stalks)
• squeeze of juice

Method

1. Bring a large pan of salted water to the boil and add in the linguine. Cook for 10 mins or so until al dente.
2. Meanwhile, add a dash of olive oil to a large frying pan over a medium heat. Add the onion, chilli and garlic and cook for 3 mins, stirring often, until the onions become translucent. Add the parsley stalks and stir well. Pour in the wine and give it a stir. 
3. Then add the cherry tomatoes and king prawns, sizzle until they start to turn pink. Squeeze in the lemon juice. Simmer for 2 mins.
4. Now drain the cooked linguine and add this to the pan. Over a low heat, stir thoroughly and season well (if you have salted the pasta water, you don’t need so much salt). 
5. To serve, stir in the rest of the parsley and dish up.

Our Scottish Haddock is smoked in traditional tall chimneys in Grimsby. Hung over oak and beech smoke, with the same cold smoked methods used for generations. This comforting dish of rice cooked in mild, aromatic spices with flaked smoked fish, topped with egg is perfect for a Sunday morning brunch and is a festive season classic.

Prep: 10 mins 

Cook: 12 mins

Serves 2-3

Ingredients

• 2 x Caught & Delivered Scottish Smoked Haddock Fillets, defrosted

• 50g butter

• 1 medium onion, finely chopped

• 3 cardamon pods, spilt open

• 1/4 tsp turmeric

• 1 tsp garam masala

• 1 cinnamon stick

• 1 dried bay leaf

• 350g basmati rice

• 750g vegetable stock

• 2-3 eggs

• 3 tbsp chopped coriander

• 1 lemon quartered, to serve

Method

1. Melt 50g butter in a large pan. Add the chopped onion and cook gently over a medium heat for 5 minutes until soft but not brown.

2. Stir in the spices and cook for 1 minute.

3. Add the rice, coating with the spice butter. Then pour in the stock, add a pinch of salt and bring to the boil. Cover and cook on a low heat for 12 minutes. Stir occasional so the rice doesn't stick to the pan.

4. Meanwhile, bring a pan of water to boil and poach the fish for 4 minutes. Then lift them out and wait for them to cool a bit before removing the skin and gently flaking.

5. Hard boil the eggs for 8 minutes.

6. Remove the cinnamon stick and cardamon pods from the rice and stir through the coriander. Then gently stir in the flaked fish. Peel and quarter the eggs and arrange them on top with a good crack of pepper. 

Juicy pomegranate seeds look like glistening rubies in this pretty dish that looks and tastes special. Our thick cut, generous portions of boneless salmon supremes soak up the sweet marinade before roasting, and served bejewelled with this delicious zingy pomegranate salsa. An impressive centre piece that’s perfect for any celebration.

Prep: 10 mins (plus min 4 hours for marinading)

Cook: 12 mins

Serves 4

Ingredients

• 4 x Caught & Delivered Salmon Supremes, defrosted
• 2 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1/2 lime, juiced

Pomegranate Salsa
• 1 pomegranate, seeds only (or a pack of pomegranate seeds)
• 1/2 pack of parsley, chopped
• 4 mint leaves, fine chopped
• 1small red onion, finely chopped
• 1/2 lime, juiced
• 1 tbsp olive oil

Method

1. Place the salmon supremes skin side down in a dish. Make the marinade by combining the pomegranate molasses, olive oil and lime juice. Then coat the salmon and leave in the fridge for a few hours or overnight.

2. To make the pomegranate salsa, combine all the ingredients, season with salt and pepper and keep chilled.

3. Place the salmon on a baking tray in a preheated oven and roast at 180ºC for 12 minutes.

4. Top the salmon with the pomegranate salsa. Serve as beautiful centre piece or as part of a buffet.

Halibut from Norway is fished along the coast and in the fjords. Our supremes are boneless chucks of snow-white, world-class fish. This special recipe is perfect for a celebration meal or for during the winter months… enjoy the comforting smell of red wine and garlic cooking fill your kitchen.

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Norwegian Halibut Supremes, defrosted

Poaching liquid
• 200ml red wine
• 200ml vegetable stock
• 3 large sprigs of thyme
• 5 peppercorns
• 1 garlic clove, gentle crushed
• 1 bay leaf
• 1/2 tsp sugar

Garlic Mushrooms
• 200g mixed exotic mushrooms
• 2 echalion shallots, sliced lengthways
• 2 garlic cloves, sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 115g spinach, washed

Jus
• 1/2 tbsp butter
• 1/2 tsp plain flour
• 1/2 tsp sugar
• 200ml vegetable stock
• 2 large sprigs of thyme, leaves removed
Plus the strained poaching liquid

To serve
• chopped parsley


Method

1. Heat the oven to 160c (this is just to keep the poached halibut warm while you finish the dish).

2. In a deep pan, pour the wine, stock, 3 sprigs of thyme, lightly crushed garlic, 1 bay leaf, 1/2 tbsp sugar, 5 peppercorns and a pinch of salt. Bring to simmer.

3. Place the halibut in the poaching liquid and turn down the heat, cover and poach for 8 minute or until cooked. Half way through turn over the fish.

4. In a frying pan, add a small amount of oil and cook the shallots for 5 minutes until translucent. Remove from the pan and set aside.

5. In the same pan, heat 1 tbsp olive oil and 2 tbsp of butter until foaming. Add the sliced garlic and mushrooms and cook until golden. Season to taste.

6. Lift the cooked fish from the pan, place on a plate, over and keep warm in the oven.

7. To complete the jus, pour the poaching liquid through a sieve and keep to one side. In a pan melt the butter and add the flour. Cook for 1 minute and ladle by ladle add the poaching liquid and some more thyme leaves and 1/2 tsp sugar to taste. Keep stirring as it thickens.

8. Meanwhile, add the fried shallots (reserving a few for the top of the finished dish) and the spinach to the mushrooms until wilted and season well.

9. Arrange the garlic mushrooms and spinach on each plate, take the halibut from the oven and place on top. Spoon over the reduced sauce. Sprinkle with fried shallots, parsley.

Prawn cocktail is an absolute classic that can be served retro style in glass dishes or as a canapé in easy to eat lettuce cups.
Our extra large peeled cooked prawns are full of flavour and make the ultimate prawn cocktail to appeal to every generation.

Prawn Cups

Prep: 10 mins

Serves 6

Ingredients

    • 1 x bag of Caught & Delivered Large Peeled Cooked Sandwich Prawns, defrosted
    • 1/2 Cucumber, peeled and diced into small cubes
    • 1-2 baby gem lettuce, outer leaves removed and the inner leaves separated, washed and dried

Mary Rose Sauce
    • 3 heaped tbsp Mayonnaise
    • 1 tbsp sriracha

Method

1. Mix together the Mary Rose sauce ingredients. Stir in the prawns and the cubed cucumber.

2. Arrange the lettuce leaves on a serving platter.

3. Evenly scoop the prawn cocktail mixture into each of the lettuce leaves.

4. Serve with a fine sprinkle of paprika or cayenne pepper (for a little kick). If you have some pomegranate seeds, sprinkle them over the cups.

For a retro style prawn cocktail, place the salad into the bottom of small serving dishes or glasses, and then spoon the prawn cocktail mixture on top. Sprinkle with a little cayenne pepper and a slice of lemon. Make it extra special with a whole Caught & Delivered cooked Crevette hanging of the side.

These canapés look super classy and with our beautiful, award-winning wide ribboned, oak cured smoked salmon, they taste the best!

Prep: 10 mins

Ingredients

• 1 x pack of Caught & Delivered Oak Smoked Salmon Slices, defrosted
• A pack of blinis (large or small as preferred)
• Crème fraîche or soured cream (depending on preference)
• Half a lemon
• Small bunch of dill, with small fronds separated for garnish

Method

1. Gently heat the blinis according to the packaging instructions.

2. Place on your serving dish. Top with a small scoop of cream and a strip of smoked salmon.

3. Lightly squeeze the lemon over the canapés. using a pair of scissors, trim the dill over the entire serving dish. Season well with pepper, and place a small dill frond on top of each canapé to serve.