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Easy, healthy, tasty and versatile! - that’s how we would sum-up this cracker of a recipe. Perfect for a quick mid-week meal that rewards you for a hard days work.
Top tip for ginger: fresh root ginger can be frozen whole and will last for up to five months.

Prep: 10 mins

Cook: 15 mins

Serves 2

Ingredients

        • 2 x Caught & Delivered Scottish Hake Supremes
        • Small knob of root ginger, peeled and chopped
        • 1 small garlic garlic clove, chopped
        • 1 small red chilli, seeded and finely chopped
        • grated zest of a lime
        • juice of half a lime
        • 3 baby pak choi, quartered length-ways
        • 2 tbsp soy sauce

Method

1. Place each Hake Supreme, skin side down, on a large square of foil and carefully fold the sides of the foil up slightly to catch the ingredients. Divide the ingredients between each parcel. Start with scattering the ginger, chilli, zest and garlic on top. Then drizzle with lime juice. Place the pak choi on top and pour over the soy sauce. 

2. Create each parcel, that’s not too tight around the hake.

3. To cook, either steam, or place on a tray and bake in the oven on 180c fan for 15 min.

To serve, we like ours gently tipped over boil rice, to soak up the delicious sauce.

A hearty meal that’s big on flavour, takes very little effort, and hardly any washing up - this recipe ticks all the boxes for us. Our Scottish cod supreme is boneless, and is the best cut of the cod you can buy. This classic pairing of cod with spicy chorizo and butter beans makes a delicious bowl of comfort food.

Prep: 10 mins

Cook: 15-20 mins

Serves 4

Ingredients

• 4 x Caught & Delivered Scottish Cod Supremes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 200g chorizo, (remove the paper skin if there is one) then chop into small pieces
• 400g can chopped tomatoes
• 400g can butter beans, brained

Method

1. Heat the oil in a deep frying pan and add the chopped onion. Cook gently over a medium heat for 5 mins until starting to soften. Add the chopped chorizo and cook for another few mins. Then add the tomatoes. Half fill the can with water and pour that in too. Bring to the boil.

2. While bringing to the boil, skin the cod and season each supreme on both sides. Then nestle them into the pan. Reduce the heat and gently simmer for about 7 mins. Next gently stir in the butter beans and cook for a further 1-2 mins until hot.
Serve in bowls and enjoy!

This recipe stretches 2 salmon fillets to a family of 4, and includes just 3 other ingredients (plus an egg to glaze the pastry) This recipe is good fun to make with children, especially making a pasty decoration for the top!

Prep: 5 mins

Cook: 40 mins

Serves 4

Ingredients

• 2 x Caught & Delivered Salmon Fillets
• 500g leeks
• 150g soft cheese with garlic & herbs
• 320g Jus-Rol Puff Pastry Sheet
• 1 egg to glaze pastry

 

Method

1. Trim the leeks, then wash and slice thinly. Put them in a frying pan with 2 tbsp cold water and cover and cook for 8-10 minutes until softened. Remove from the pan and place in a shallow bowl. Leave to cool and then remove the excess water so it’s not too wet. Stir in the soft cheese.

2. Preheat the oven to 180ºC fan. Unroll the pastry on the baking parchment it comes with, and place on a board. Skin both salmon fillets, pat dry, then put them side by side on one half of the pastry, leaving a 2-3cm border at the sides. Season the salmon.

3. Spoon the leek mixture over the fish. Brush the pastry edges with a beaten egg, then fold the pastry over the top of the fish and press the edges together to seal. Crimp with the back of a fork, and trim off the excess pastry. Glaze the top with the beaten egg. Cut a small hole in the top to allow air to escape as it cooks. Trim any excess paper, then place on a baking sheet, and bake for 30-35 minutes, until golden and cooked through.

Leave to rest for 10 minutes before slicing. Serve with some salad or veg.

Once you have made your own smoked mackerel pâté, you’ll make it again and again. Healthy comfort food to enjoy on crackers or toast, snuggled on the sofa with a good book, and maybe a cheeky glass of red.
It's also a great addition to a seafood sharing platter at parties.

Prep: 15 mins

Serves 4-6

Ingredients

1. 2 x Caught & Delivered Smoked Mackerel Fillets
2. 165g soft cheese
3. 1 lemon, zested & juiced
4. 2 tbsp horseradish sauce
5. 15g fresh parsley or dill, finely chopped

Method

1. Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork. Try it smooth or more rustic, both are delicious.

2. Season with salt and freshly ground black pepper, and add lemon juice to taste. Stir in the herbs then cover and chill until ready to eat.

If there are any leftovers, and we doubt it, it also makes a tasty work lunch sandwich filling!

A quick and easy salad that can be adapted to what you have in your cupboard. For example, a sprinkling of dried tarragon works just as well as fresh, and red wine vinegar can be used instead of white wine vinegar, or you can add green beans and boiled eggs - it’s so versatile!

Prep: 10 mins

Cook: 15-20 mins

Serves 4

Ingredients

• 2 x Caught & Delivered Smoked Trout Fillets
• 750g new potatoes
• Salad leaves
• 1 tbsp capers

Dressing

• 1 shallot, finely chopped
• 25ml extra virgin olive oil
• 4 tbsp white wine vinegar
• 4 tbsp Dijon mustard
• 1/2 clear honey
• Small handful tarragon leaves, chopped

Method

1. Wash the potatoes and boil them for 15-20 minutes until tender.

2. Meanwhile, make the dressing. Put the dressing ingredients in a large bowl and stir well. Reserve a little of the dressing to drizzle over the salad at the end.

3. When the potatoes are cooked, drain them, add them to the dressing bowl and toss well.

4. Allow to cool and then assemble on plates or a sharing platter. Make a bed of salad leaves and put the potatoes on top. Gently flake the smoked trout over the potatoes, sprinkle on the capers.

Finally drizzle over the remaining dressing.

Our skilled fish mongers cook and dress our lobsters - which makes this recipe even easier to prepare.

We use our succulent King Prawns for their jumbo size in this quick and easy tasty recipe. You can change-up this flexible recipe with different salads and dips. This time we’re making a zesty cabbage salad but iceberg lettuce works just as well.