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Our Scottish sea-reared trout, raised in saltwater and strong tidal currents, is just as good as salmon. Barbecuing the trout on foil over hot coals protects the fish while giving them a gentle smoked flavour. A simple marinade of toasted sesame oil and soy sauce, gives the fish a deep, savoury richness that’s beautifully balanced by the freshness of chargrilled courgettes. This is a quick, healthy summer meal with bold, barbecue-ready flavours - perfect for warm evenings and rustic outdoor cooking.

• Prep: 30 mins (this includes marinating)
• Cooking: 10 mins
• Serves: 2
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Ingredients:

• 2 x Caught & Delivered Sea Trout Supremes, defrosted overnight in the fridge 
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp toasted sesame seed oil
• 2 large courgettes, cut in half and sliced lengthwise into long batons

Method:

1. Begin by mixing together the olive oil, sesame oil, soy sauce and ground pepper. Pour over the trout supremes, making sure to coat all of the fish. Cover and rest in the fridge while you light the barbecue (or for 20-30mins). Take the thickly sliced courgette, drizzle with a little olive oil and season well.
2. Once all of the coals have turned white, cut a piece of foil to the same width of the grill and secure by placing a large piece of charcoal or stones in each corner of the foil.
3. Carefully place the marinated trout on the foil, and arrange the courgettes around the outside. Cook for 4 - 6 minutes, turning halfway and ensure the fish is cooked through.
4. The courgette may take a little longer than the trout, as they take on a lovely smokey flavour when they start to lightly char.
5. Add the cooked trout and courgette to a warm serving plate. Serve with a green salad and maybe a cheeky glass of chilled white wine.

This dish takes no imagination to make you feel like you’re on holiday! Our Aegean sea-farmed sea bream has a delicate, flaky texture - expertly filleted by our Fishmongers, these sea bream fillets are so easy to cook on a skillet, they simply need a few minutes on each side. Paired with a warm salsa of juicy tomatoes, creamy cannellini beans, tangy olives, red onion, and a fragrant mix of coriander and basil, it’s a vibrant, Mediterranean-style dish that’s as effortless as it is delicious.

• Prep: 5 mins
• Cooking: 15 mins
• Serves: 2

Ingredients:

• 2 x Caught & Delivered Sea Bream Fillets, defrost overnight in the fridge 
• Olive oil for frying
• For the Salsa
• Extra virgin olive oil
• Cannellini beans
• 200g cherry tomatoes, chopped
• 60g pitted black olives (such as Kalamata)
• 1/2 red onion, diced
• Small bunch of coriander
• Small bunch of basil
• 1 lemon, juiced

Method

1. Start by making the salsa. Heat 3 tbsps of oil in a small saucepan over a gently heat. Add the diced onion and cook until starting to go soft, then add the chopped tomatoes and simmer for 3 minutes. Next, add the olives and cannellini beans to the pan with plenty of salt and pepper. Stir over a low heat for 1–2 minutes. Set aside.
2. Then for the herbs - roughly chop the leaves, and finely chop the stalks. Reserve some of the chopped leaves for garnish. Add the herbs to the cooked tomato salsa. Add half of the lemon juice and a little drizzle of extra-virgin olive oil, stir well and cover.
3. Take the bream fillets - begin by removing them from their packaging and patting dry with a bit of kitchen roll. Score the fish three times on either side and season well. Add a drizzle of olive oil to the pan or skillet and wait a few moments for it to come up to a medium heat.
4. Place the bream skin side down and cook for roughly 2-3 minutes. Then gently flip the fish over and cook for a final minute. Check the fish is cooked through.
5. Serve the fish with a generous dollop of salsa, and a sprinkle with the reserved herbs.

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.

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
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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.