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Old School Prawn Cocktail

Old School Prawn Cocktail

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.

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Smoked Salmon Blinis

Smoked Salmon Blinis

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.

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Za’atar Garlic Salmon Tray Bake

Za’atar Garlic Salmon Tray Bake

Za’atar Garlic Salmon Tray Bake 

Prep: 15 mins 

Cook: 40 mins

Serves 2

Ingredients


2 x Caught & Delivered Salmon Supremes, defrosted
12 baby new potatoes, washed and sliced lengthways
• 2 handfuls of cherry tomatoes, halved
broccoli florets, cut into preferred sized pieces
• 1 small red onion, cut into wedges
• 3 garlic cloves, finely chopped
• 2 tbsp extra virgin olive oil
• salt and pepper
• 3 tsp Za’atar spice  
• 2 tsp ground coriander
• 1 lemon, juiced

Method

Preheat the oven to 180c degrees.

1. In a large roasting tin, add the potatoes, tomatoes, onion, broccoli and extra virgin olive oil, and season well. Then add to this 1 tsp of the chopped garlic, 1 tsp za’atar spice and 1 tsp of the ground coriander. Toss well so all the spices and garlic are mixed well with the vegetables. Cook for half an hour, stirring occasionally until the potatoes have started to soften.

2. In a small bowl, mix the remaining garlic and spices together with a good dash of oil and a pinch of salt and pepper. Combine to make a paste and spread over the top of the salmon supremes.

3. Place the salmon on top of potatoes and vegetables and drizzle with a little extra olive oil. Bake for a further 10 minutes in the middle of the oven, or until the fish is cooked.

To serve, squeeze a little lemon juice over the salmon. Enjoy with tatzki, humous, or spiced Greek yoghurt.
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Sea Bass & Rosemary Potatoes Tray Bake with Salsa Verde

Sea Bass & Rosemary Potatoes Tray Bake with Salsa Verde

Salsa verde literally means green sauce and is the perfect accompaniment to fish. We love this tray bake with the fresh rosemary and lemon potatoes roasting at the bottom and our wonderful Mediterranean sea bass fillets baked on top.

Prep: 20 mins
Cook: 28 mins
Serves 2

Ingredients

2 x Caught & Delivered Sea Bass Fillets, defrosted
• 250g small waxy potatoes, very thinly sliced
• 100ml olive oil
• 1 tbsp rosemary, chopped
• 1 lemon, zested and sliced

Salsa Verde
• 1 garlic clove, crushed
• a handful of basil
• a handful of parsley
• 2 tbsp capers
• 100ml extra virgin olive oil

Method

1. Thinly slice the potatoes and the lemon and toss them in the olive oil, lemon zest and rosemary. Bake in the oven at 180c for 20 minutes. Season the sea bass fillets and lay them on top, taking one of the lemon slices and placing on the fish. Return to the oven and cook for a further 8 minutes.

2. To make your salsa verde simply whizz the ingredients together in a blender and set aside.

3. Serve the fish and potatoes with a generous drizzle of salsa verde.

Salsa verde is a flexible sauce. Try adding half a green chilli for a little kick or 2 anchovy fillets.
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Whole Sea Bream & Squash Tray Bake with Chilli Yogurt and Herb Jam

Whole Sea Bream & Squash Tray Bake with Chilli Yogurt and Herb Jam

 restaurant quality dish needs restaurant quality fish. Our large Aegean sea farmed sea bream cooks beautifully over the roasted squash. Create a meal that looks and tastes amazing. Get your tastebuds tingling with delicious chilli yogurt, made with sriracha sauce and greek yogurt, and a garlicky herb jam. 

 

Prep: 20 mins 

Cook: 40 mins

Serves 2

 

Ingredients

• 2 x Caught & Delivered Whole Sea Bream, defrosted

• 1 butternut squash, sliced into 1cm pieces. 

• 2 tbsp olive oil

• 1 tsp cinnamon

• salt and pepper

• 1 tsp lightly crushed coriander seeds

• 20g pumpkin seeds

 

 

Herb Jam

• 50g coriander, leaves and stalks. Set a few leaves aside to serve.

• 1 garlic clove, crushed

• 4 tbsp olive oil

• good pinch of salt

 

Chilli Yogurt

• 200g Greek yogurt

• 2 tsp siracha sauce

 

Method

1. Cut the squash in half and scoop out the seeds. Cut in to 7cm x 1cm wedges.

Toss in the olive oil, cinnamon, salt & pepper and coriander seeds. Pour into a baking tray and place in a preheated oven at 180c for 10 minutes.

2. To make your herb jam, whizz the ingredients in a blender until smooth.

3. After 10 minutes in the oven, add the Sea Bream to the butternut squash, drizzle with a little oil and salt.

4. Turn the fish after 15 minutes, and spread a little of the herb jam on top of the fish.

5. Whilst the fish is cooking, pan toast the pumpkin seeds on a low heat, until the skins crack and pop. Remove and set aside.

6. Mix the sriracha sauce into the Greek yoghurt.

7. To serve, plate the squash wedges and fish, adding creative spoonfuls of the spicy yoghurt and herb jam. Scatter the pumpkin seeds.

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Butterfly Rainbow Trout Fillet Tray Bake with Lemon and Capers

Butterfly Rainbow Trout Fillet Tray Bake with Lemon and Capers

Expertly butterflied rainbow trout, farmed in cold chalk streams by our friends at their trout farm in Wiltshire. These fillets are boneless with a delicate flavour and easy to cook. This recipe is indulgent with butter, and the classic flavour combo of capers, lemon and dill. You’ll want to mop up the tasty butter with some crusty bread. 

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

2 x Caught & Delivered butterfly trout, defrosted
• 40g unsalted butter
• 1 lemon, sliced
• 1 small red onion, sliced
• 2 tbsp of olive oil
• 1 tbsp of capers

To serve
• a bunch of dill, chopped

Method

1. Season the trout fillets with salt and pepper and place in a baking tray.

2. Next add the butter to a saucepan and melt over a medium heat, stirring occasionally until the butter starts to brown. 

3. Then add the olive oil, lemon and onion slices, and season with a pinch of salt and pepper.
Cook until the onion and lemon are soft and starting to colour. Then add the capers and remove from the heat.

4. Pour the mixture over the fish and place in the oven at 180c for 10 minutes.

5. When cooked, remove from the oven and sprinkle generously with dill to serve.

This trout dish is so versatile. Serve with crusty bread or new potatoes or rice and veg.

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Jumbo King Prawn in a Sizzling, Sticky Honey, Sesame & Orange Glaze

Jumbo King Prawn in a Sizzling, Sticky Honey, Sesame & Orange Glaze

Our jumbo sized, juicy king prawns are peeled, deveined and a freezer must-have!

Sustainably farmed in warm tropical water, they turn this easy, tasty Chinese inspired recipe into something special. Serve with rice, topped with fresh spring onions, a squeeze of lime and tuck in.


Prep: 15 mins 
Cook: 10 mins
Serves 4

Ingredients

700g bag of Caught & Delivered Raw, Peeled King Prawns, defrosted

• 2 teaspoon of sesame oil

• 1 large orange, zested and juiced

• 3 tbsp clear honey

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 3 tbsp cornflour

• 2 tbsp sesame seeds

• 1 teaspoon of Chinese five-spice

• 2 tbsp vegetable oil

• 1 garlic clove, crushed

 

Method

1. Take two bowls. Mix the sesame oil, orange juice and zest, honey, soy and rice vinegar in one bowl. Then combine the cornflour, sesame seeds and five-spice in the other.

2. Toss the defrosted prawns in the cornflour mixture. Heat the vegetable oil in a large frying pan or wok. Add the garlic, then the prawns along with the remaining cornflour mixture. Stir-fry over a high heat for a few minutes until the prawns are pink and sesame seeds golden.
3. Remove the prawns to a plate while you cook the sauce.
4. Pour the sauce into the hot pan and bring to a bubble until thickened. Then add the prawns and heat through for a few seconds.
Have your rice ready to pop the prawns on top!
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Asian Inspired Marinated Salmon

Asian Inspired Marinated Salmon

This is a quick, healthy and VERY tasty dish that works well in the air fryer and also the oven. Made with just a few store-cupboard essentials, it’s a real favourite of ours.

  • Prep: 5 mins 
  • Marinate: 20 mins
  • Cook: 7 mins
  • Serves 2

Ingredients

 

• 2 x Caught & Delivered Supreme of Salmon, defrosted

• 2 tbsp soy sauce

• 2 tbsp Dijon mustard

• 1/2 tbsp brown sugar

• 2 cloves of garlic, crushed

• 3 spring onions, roughly chopped to serve

 

Method

1. Whisk together the soy sauce, Dijon mustard, brown sugar and garlic. Place the salmon supremes in a dish and pour over the marinade. Put them in the fridge to marinade for 20 minutes or so. 

2. Grease or line your air fryer basket and pop the salmon in to cook for 7-10 minutes on 200c.
3. Serve with rice or noodles with a sprinkle of spring onions over the top. Smashing!
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Chunky Cod Fish Spicy Tacos with Crunchy Slaw and Cool Lime Dip

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!
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Thai Style Salmon FIsh Cakes

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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Thai Green Salmon

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!

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Tray Baked Rainbow Trout with Tarragon, Lemon and Asparagus

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.

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