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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.

Our baby squid have been carefully prepared for you by removing the ink sac - now for the fun part! In this super easy summer recipe, we gentle score the squid to create the traditional ‘curled' effect. Then drenched in a vibrant mix of tomatoes, chilli, garlic, and basil, creating a gorgeous sauce that’s full of our favourite summertime flavours. Quickly seared for a tender texture, the squid soaks up the light, fresh, and seasonal flavours of the summery sauce, whilst allowing the squid to shine through.

• Prep: 20 to 30 mins (this includes marinating!)
• Cooking: 20 mins
• Serves: 4-6

Ingredients:

• 1 x 700g Bag of Caught & Delivered Raw Baby Squid, defrosted overnight in the fridge [Link this to the product listing in ‘Shell Fish & Seafood’]
• 400g baby plum tomatoes, cut in half
• 2 large garlic cloves, sliced
• 1 small red chilli, finely sliced
• Small bunch of basil leaves, roughly chopped
• 100ml extra-virgin olive oil
• 1/2 small bunch of flat-leaf parsley, chopped
• 1/2 lemon, juiced
• To serve: Sourdough, sliced and toasted

Method:

1. Start by preparing the squid, do this by pushing out the tentacles that are tucked inside of the squid. Cut off the very top part of the tentacles that may be a little hard, and discard. Cut the tentacles from the squid and set aside. Then take each squid and slice or cut with scissors down one side so that you can flatten it out. Scrape the inside of the squid gently with a knife.
2. Whilst flattened, score the squid in a crosshatching pattern, making sure not to cut all of the way through. Rinse in cold water and pat dry. Pop the squid and tentacles in a bowl in the fridge while preparing the sauce.
3. Combine the chopped tomatoes, garlic, chilli, lemon juice, basil and parsley into the bowl with the olive oil, salt and pepper and mix well. Next, pour this over the squid and leave to marinade 30 minutes or so in the fridge.
4. Then, remove the squid and set aside in a bowl while you cook the sauce. Do this by tipping into a saucepan and bring the sauce slowly to a simmer. Gently cook until all of the ingredients soften and release their juices and flavours.
5. You can cook the squid on a hot skillet over a barbecue, or in a frying pan - they take no time at all, and will quickly curl up as they cook!
6. Once opaque, approximately after 2 to 3 minutes, combine the squid and the prepared sauce.
7. Serve on toasted sourdough to soak up the delicious sauce!

Our supremely high quality Black Tiger King Prawns are big, juicy, and perfect for the barbecue season. Here, we’ve peeled, deveined, butterflied and marinated in smokey paprika, cumin and fresh oregano. Tasty, fragrant, Mediterranean summer flavours - cooked on a skillet over a barbecue the prawns are succulent and take on a light smokiness unique to barbecuing.

• Prep: 25 mins (this includes marinading)
• Cooking: 5 mins
• Serves: 4-6

Ingredients:

• Bag of Caught & Delivered Black Tiger King Prawns 
• 1/2 tbsp smoked paprika (this can be sweet of hot, use your favourite)
• 2 large garlic cloves, finely chopped
• 1 tsp of cumin seeds, crushed
• Oregano leaves and sprigs, finely chopped (you can substitute 1/2 tsp dried)
• 1 large lemon, zested and juiced
• 1tbsp olive oil

Method:

1. Peel the body, devein and slice along the side length of the prawns to create the butterfly effect - don’t be daunted, it’s far easier than it looks! Make sure to retain the tails of the prawns. Rinse in cold water, pat dry and set aside.
2. In a bowl, mix together the paprika, garlic, cumin, oregano, lemon juice, zest and olive oil. Add the prepared prawns and leave to marinate in the fridge 20 minutes or so.
3. Cook your prawns on a skillet over a barbecue or pan fry them. Simple cook for a couple of minutes each side until they look pink and cooked through.
4. Serve with lemon wedges and a sprinkle of oregano - perfect in tacos with some salad and dips! 

Cooking sea bass in foils parcel over coals locks in the wonderful moisture of the fish, giving you beautifully succulent fillets every time. In this summer-perfect recipe, our firm sea bass cooks gently with fresh spinach, garlic, basil, and pine nuts - creating a light, pesto-style flavour that’s utterly delicious. Thinly sliced herby potatoes, also cooked in parcels, not only keeps things fuss-free but also manages to cook them to a perfectly crisp texture. A vibrant, no-nonsense dish that’s as easy to cook as it is to clean up.

• Prep: 10 mins
• Cooking: 40 mins
• Serves: 2

Ingredients:

• 2 x Caught & Delivered Sea Bass Fillets [Link this to the product listing in ‘fillets and supremes’]
• Olive oil
• Spinach
• Basil leaves
• Pine nuts
• Garlic, crushed

Potato Parcels

• Roughly 300g of potatoes (any variety you prefer or have in the cupboard), sliced into rounds about 1cm thick
• 2 medium sized shallots, diced
• Roughly a tbsp of mixed dried herbs

Method:

1. Start by preparing your barbecue.
2. For the potato parcels, cut pieces of foil roughly to the size of A3. Lightly oil the foil and scatter the sliced potatoes, a sprinkle of the dried herbs and shallots. Make sure to season well and securely fold into a parcel. We made two parcels for the potatoes, but you can consolidate them into one, or alternatively make more smaller parcels — leaving more space between the potatoes allows them to crisp up more evenly. The choice here is yours, just adjust the foil size depending on the portion sizes.
3. Once the barbecue is ready, place the potato parcels on the grill, and leave for half an hour whilst you prepare the fish parcels.
4. Follow the same wrapping style for the sea bass fillets, making one parcel for each of the fillets. Start by gently tearing the spinach and basil leaves onto the foil, add the pine nuts, garlic and a drizzle of oil with salt and pepper. Place the sea bass fillets on top, and wrap.
5. After half an hour, place the spinach and sea bass parcels on the barbecue. These won’t take long, about 10 to 15 minutes. Check the fish towards the end of the cooking time, a good way to judge this is to see if the fish flakes easily. Similarly, check the potatoes are cooked through and crisp to your liking. You can adjust the cooking temperature by moving the parcels in to the middle or outer edge of the grill.
6. Once your parcels are cooked, remove from the grill and carefully open them. Place the fish on top of the crispy potatoes and tuck in!

Really straight forward and full of Mediterranean flavour, this whole Italian baked sea bass is set to become your go-to summer favourite! Our firm, sea bass cooks equally great on the barbecue and in the oven. Baked whole and served with this vibrant roasted vegetable couscous, made with sweet jarred red peppers and toasted pine nuts for added creamy richness. It is as impressive as it is easy - ideal for laid-back summer dinners and effortless entertaining.

• Prep: 10 mins
• Cooking: 35mins
• Serves: 2

Ingredients:

• 2 x Caught & Delivered Whole Sea Bass [Link this to the product listing in ‘whole fish’]
• Jar of whole roasted red peppers, drained and sliced (should be about 290g)
• 1 red onion, cut into thin wedges
• Drizzle of olive oil
• 4 garlic cloves, peeled
• 1 lemon, zested into large peels, then 3 large slices and the rest reserved for serving
• Large handful of olives (any of your choice like Kalamata)
• 25g toasted pine nuts
• Handful of parsley, roughly chopped
• 1 cup of couscous (we prefer wholewheat)

Method:

1. Heat the oven to 200°c. Add the red onion, peppers, garlic, lemon slices and a few bit of lemon peel to a large roasting pan, mix together well with a drizzle of olive oil and seasoning.
2. Pop in the oven to cook for 10 - 15 minutes.
3. While that’s cooking, take the whole Sea Bass, remove from the packaging and gently rinse the fish under the tap. Pat dry with kitchen towel. Score three times on each side, then drizzle with oil and season with salt and pepper.
4. Cook the fish on a hot barbecue, either directly on the grill or on foil (which protects the fish and can be easier to turn over). Makes sure the fish is cooked through.
5. Now to finish the veggie couscous - remove the roasted vegetables from the oven and turn it off. Add the pine nuts, and the couscous with 2 cups of water to the roasting pan, with a squeeze of lemon juice and half of the chopped herbs. Make sure the couscous is just submerged, then cover the roasting pan with tin foil, return the roasting pan back to the warm oven for 5 minutes, or until the water has been absorbed.
6. To serve, create a generous platter of the veggie couscous and the whole fish as the centrepiece! Enjoy!

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
• 
  

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!