Baked Haddock with Onions and Herbs

Using herbs and simple things you may always have in your kitchen, this simple recipe is great for busy weeknights. This recipe uses fresh haddock but you can easily substitute for any white fish you like such as cod, halibut, lemon sole, hake or even monkfish! Serve with your favourite veggies, rice or potatoes!

Baked Haddock with Onions and Herbs
Serves: 2
  • 450g skinless haddock fillet
  • 2 Tbsp. melted butter
  • 2 Tbsp. chopped onion
  • salt
  • pepper
  • 2 Tbsp. chopped dill
  • lemon slices
  1. Preheat your oven to 220°C and line a baking tray with aluminium foil or parchment paper. Place fish on the tray.

  2. In a small bowl, combine melted butter and onion. Pour over fish and sprinkle lightly with salt and pepper.

  3. Bake in the oven until cooked through and the fish flakes apart, about 10 minutes.

  4. Top the fish with chopped dill and lemon slices to serve.



How to cook tuna steaks

Our Tuna is a sushi-grade fish, which means it can safely be eaten raw as sushi, ceviche or tartare! However, if raw tuna is not your thing, our tuna steaks can easily be cooked using the method you prefer.

Preparing your tuna before cooking

Our Tuna steaks are cut and ready to cook. There is no need to rinse the fish before cooking, just pat dry using kitchen towels.

Grilling tuna steaks

Before tuna steaks are thick and meaty, they are perfect for cooking on the BBQ, grill or pan. Cook for about 2 minutes on each side on medium-high heat so the outside is cooked but the tuna is still fresh in the middle, just like a medium-rare steak.

Baking tuna steak

If you prefer tuna cooked through, try baking it. Wrap the steaks in foil or parchment paper along with a drizzle of olive oil, some seasoning and your favourite veggies and cook for 10-15 minutes, until just cooked through and flaking easily.

Cooking tuna steaks in sauce

To prevent steaks from drying out, you can slowly simmer steaks in a sauce of your choice, for about 10 to 15 minutes. Try a tomato-based sauce with some basil or Italian herbs!

Seafood Pasta with Garlic Bread

Pasta is a fantastic staple. From a rustic and comforting meal to a sophisticated dinner option, pasta is SO versatile and can truly be customised to your personal preferences. This lovely seafood pasta dish would be perfect for all occasions! Feel free to add in scallops, monkfish or lobster for a more luxurious dish!

Seafood Pasta with Garlic Bread
To save time, you can buy ready-made garlic bread but making your own will make that recipe extra special.
Serves: 2
  • For the garlic bread
  • 2 slices ciabatta
  • 1-2 tbsp olive oil
  • 25g softened butter
  • ½ clove garlic
  • 1 tbsp finely chopped parsley
  • For the pasta
  • 200g fresh pasta such as linguine or tagliatelle
  • For the seafood sauce
  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp dried chilli flakes
  • 200g cherry tomatoes
  • 2 tbsp vermouth
  • handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
  • handful raw tiger prawns, peeled, deveined
  • 1 medium squid, cleaned, cut into rings
  • 3 tbsp crème fraîche
  • small handful tarragon leaves, shredded
  • small handful basil leaves, shredded, plus extra to garnish
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • salad leaves, lightly dressed with olive oil and lemon juice, to serve
  1. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.

  2. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.

  3. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.

  4. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).

  5. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.

  6. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.


Healthy Fish and Chips Recipe

Who doesn’t love fish and chips? It’s an absolute classic and a popular takeaway choice! While it’s not the healthier option for eating out, it doesn’t mean you cannot enjoy this tasty treat once in a while! This healthier recipe is a lighter version of a traditional fish and chips, perfect for a tasty treat without the guilt!

This recipe is perfect with cod but can easily be replaced with haddock, hakehalibut or pretty much any firm white fish that you like. Let us know if you try it, we’d love to see your creations!

Healthy Fish and Chips Recipe
Serves: 2
  • 400g potatoes, peeled and cut into chips
  • 1 tsp vegetable oil
  • 1 large egg, separated
  • ½ lemon, zest only
  • handful fresh lemon thyme
  • 2 x 150g skinless, boneless cod loin fillets
  • 150g peas, fresh or frozen, to serve
  • 1 lemon, cut into wedges, to serve
  • salt and freshly ground black pepper
  1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.

  2. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes.

  3. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.

  4. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.

  5. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.


20% off cod in July!

Until the end of July, get 20% off cod fillets and cod steaks!

There are many ways to cook and enjoy this delicious fish, it’s so versatile! Stock up on cod and enjoy now or later, as our vacuum-packed fillets and steaks can easily be stored in the freezer!

Simply add cod along with your favourite fish & seafood and we’ll apply the discount, no code needed!

Don’t forget that all orders over £50 get FREE delivery!

Baked Cod “En Papillote”

Baking fish “en papillote” simply means creating a parcel with baking paper and cooking it in the oven. It’s a foolproof method of cooking fish that helps retain moisture so it prevents the fish from drying out! You can also add vegetables and anything to go along with your fish, so that means less washing and prep time – perfect for weeknights when you’re in a rush and want something healthy and easy to make!

This recipe uses new potatoes, spinach and red pepper, but feel free to experiment with your favourite vegetables depending on what you prefer! You may need to adapt cooking time depending on the thickness of the cod – it will be cooked when the flesh flakes easily.

baked fish papillote

Baked Cod "En Papillote"
Serves: 4
  • 400g new potatoes, sliced in half
  • 4 thick cut cod steaks or cod fillets (about 120g each)
  • 100g fresh spinach
  • 1 red pepper, sliced
  • 10g fresh parsley
  • 4 slices of lemon
  • 100ml white wine
  • 20g butter
  1. Preheat your oven to 180c / gas 4.

  2. Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm. Bring a pan of water to the boil and cook the potatoes for about 8 minutes, drain.

  3. Take a piece of the parchment and fold in half. Divide the potatoes, pepper and spinach between the parchment paper on one half. Place a cod steak on top then place a slice of lemon on the fish. Season with salt and pepper and scatter over the parsley.

  4. Drizzle over the wine and add a dot of butter. Wet the edges of the parchment with water and then seal all the ingredients in a bit like making a Cornish pasty.

  5. Place the parcels onto a baking sheet and cook for about 15-20 minutes depending on how thick your cod is. Place the papillotes on serving plates so you open at the table.


How to Cook Salmon Fillets

Salmon is one of the most popular fish in the UK, if not in the world! It is part of the oily fish family and has many health benefits, including being good for heart health thanks to omega-3 fatty acids. It’s a delicious fish that can be cooked using a variety of methods.

How to Bake Salmon

Roasting salmon in the oven is one of the easiest ways to cook it and is perfect for weeknight dinners. Make sure salmon fillets are bone-free before starting. If you are buying salmon skin on, you can choose to remove the skin before cooking or leave it on.

Preheat your oven to 200 degrees Celsius (or 180 fan). Place your fillets in a roasting tray, either on foil or baking paper and use kitchen towel to pat dry. Drizzle with olive oil and sprinkle salt and pepper (and any herbs or spices you like) before putting the tray in the oven. You can also use baking paper to form little parcels to place your salmon along with veggies. It keeps the fish moist and makes for an effortless dinner!

A good rule of thumb is to count 4 to 6 minutes per half-inch of thickness but it’s always best to keep an eye on your salmon fillets so that they don’t overcook. Generally, thick fillets can take 8 to 10 minutes. Salmon fillets are done when they are opaque and the flesh flakes easily.

How to Pan-Fry Salmon

Pan-frying is a method best suited for salmon fillets skin on, so you can achieve crispy skin and tender flesh. Before starting, pat dry your salmon fillets and season them with salt, pepper or any spices you prefer.

Bring a frying pan to a medium-high heat. Once hot, add enough oil so that the bottom of the pan is covered by a thin layer of oil. Carefully place your fillets on the pan, skin side down.

Do not move the fillets and let it cook for about 4 minutes per half-inch of thickness. The flesh gets pale when cooked, which can help you see where you are in the cooking process. When about 3/4 of the fillets are cooked, carefully flip over. Let the fish cook for another minute or two (depending on the thickness of the fillet) then remove from the pan and serve.

How to Poach Salmon Fillets

Poaching is a great way to cook salmon fillets and keep them moist while flavouring the fish at the same time. You can poach fish in just water, but our suggestion would be to use stock, milk or coconut milk to add some flavour.

Bring liquid to a simmer and carefully add your salmon fillets. Your fillets do not have to be covered by the liquid, in which case you just need to carefully flip fillets after 2-3 minutes and cook for 2-3 minutes. Poaching fish can take 5-7 minutes depending on the thickness of the fillets. The flesh should easily flake when the salmon is cooked.

How to Steam Salmon Fillets (Without a steaming basket)

To steam salmon fillets when you don’t have a steaming basket, you can use a similar method to poaching. Use a pan with a matching lid and fill your pan with a small amount of water (half an inch). Place a heatproof plate or dish with your salmon fillets on the water (the water should not touch the fish) and cover with a lid. Cook for at least 5 minutes until the salmon is opaque.

3 Recipes for Al Fresco Dining

Fish and seafood are perfect for dining al fresco as they can make light and elegant dishes. So whether you are hosting a sophisticated dinner or a casual get-together, these recipes are sure to please your guests!

BBQ Salmon Burgers

Salmon burger

BBQ Salmon Burger
These salmon burgers are easily tailored to your own taste and can be served alongside homemade coleslaw and sweet potato chips.
Serves: 4
  • 500g raw & skinless salmon
  • ⅓ cup panko breadcrumbs
  • 2 tablespoons bbq sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons freshly grated parmesan cheese
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 4 burger buns
  1. Add salmon to the bowl of a food processor and pulse until it’s somewhat ground.

  2. Remove and add salmon to a bowl with remaining ingredients (except for buns!) and mix with a spoon until just combined. Form into 4 equally-sized burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side. You could also cook on a BBQ if you fancy it!

  3. Serve with additional BBQ sauce, lettuce and red onion for topping.

Grilled Tuna Salad Nicoise

Tuna Salad Nicoise

Grilled Tuna Salad Nicoise
Salad Nicoise is a French classic that is best enjoyed in the summer. Using fresh tuna steaks makes it extra special!
Serves: 6
  • For dressing:
  • ¼ cup red-wine vinegar
  • 2½ tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt
  • Rounded ½ teaspoon anchovy paste
  • 1 cup extra-virgin olive oil
  • 1½ teaspoons minced fresh thyme
  • 1½ tablespoons finely chopped fresh basil
  • For salad:
  • 350g green beans, trimmed
  • 700g small potatoes
  • 700g tuna steaks
  • Vegetable oil for brushing
  • ¼ cup drained bottled capers
  • 350g lettuce leaves separated
  • About 2 cups cherry or grape tomatoes
  • ⅔ cup brine-cured black olives
  • 4 hard-boiled large eggs, quartered
  • 3 tablespoons finely chopped fresh parsley and/or basil
  1. Make dressing.Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

  2. Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

  3. Prepare grill for cooking. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

  4. Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once until browned on outside but still pink in the center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

  5. Transfer potatoes to the platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss lettuce in a bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss tomatoes in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.

  6. Arrange olives and eggs on the platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Smoked Mackerel Salad on Rye Bread

Smoked Mackerel on Rye

Smoked Mackerel Salad on Rye Bread
A fantastic starter that only takes minutes to put together! Mackerel is a delicious fish and it's packed with heart-healthy oil.
Serves: 2
  • ½ a smoked mackerel
  • ½ cucumber, thinly sliced
  • 1 small red onion, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 tbsp capers, rinsed and drained
  • 100 g frisée leaves
  • Salt and freshly ground pepper
  • 2 slices of rye bread
  • 5-6 radishes, chopped
  1. Carefully remove and discard all bones and skin from the mackerel and break up the mackerel meat into small pieces.

  2. Mix the mackerel, cucumber, onion, chives, capers, egg and frisée leaves in a bowl. Season to taste with salt and pepper.

  3. Serve the mixture on rye bread, topped with chopped radishes.


What to do with Leftover Fish

A lot of people think that fish has to be a one-time deal and toss any leftovers they have. But it doesn’t need to be this way! Learn how to use leftover fish with these few tips and recipe ideas.

The first thing to know is that if you have to use direct heat to reheat your leftovers, it must be quick and gentle. Using high heat such as pan-searing a second time or microwaving will only leave your fish dry or smelly! Another thing to keep in mind is to make sure you use your leftovers within 1 or 2 days of first cooking the fish.

Here are a few ideas on how you can use leftover fish:

  • Use as a healthy protein in tacos or burritos, either at room temperature or gently heated in a pan.
  • Stir into soups and chowders just before eating. The heat of the dish will gently reheat the fish.
  • Make fishcakes! They are the perfect recipe for leftovers.
  • Turn the cooked fish into pate and serve with crusty bread or crackers.
  • Kedgeree is another great dish to make with leftovers. Heat in a pan until just warmed through.
  • Use your leftover fish at room temperature as a salad topping or a sandwich filling, simply mix with herbs and seasoning of your choice and lemon juice!
  • Add some healthy protein to your pasta dishes! Stir your leftover fish into the pasta a minute or two before serving, just to heat it through.

Need more inspiration? We’re regularly sharing recipes on Facebook and Twitter. If you’re not already following us, join us there!

Chicken stir-fry recipes

Chicken is a great meat to enjoy alongside your favourite fish and seafood. It’s a lean source of protein and is so versatile you can use it in a wide range of recipes. We’ve selected 3 chicken stir fry recipes that would be perfect for weeknight dinners or when you fancy a simple but delicious meal. You can use chicken breasts that you dice yourself or use already diced chicken.

Until the end of June, you can get diced chicken for these recipes for FREE when you spend over £60. Head over to our online shop and select your favourite fish and seafood and we’ll add the free chicken at checkout!

Easy Chicken Stir Fry

A great recipe for a healthy meal that is super easy to make!

Easy Chicken Stir Fry
Serves: 2
  • 3 Spring Onions/Scallions
  • ½ Head Broccoli
  • 1 Red Pepper
  • 1 Thumb Ginger
  • 2 Chicken Fillets (or 500g Diced Chicken)
  • 1 Packet Sugarsnap Peas
  • 1 Handful Chopped Chillis
  • 1 Handful Chopped Garlic
  1. Slice your chicken fillets into even strips. Slice the peppers and broccoli and finely chop the garlic, ginger, scallions and chillis.

  2. Oil a wok or large frying pan and heat slightly. Throw in your garlic and chilli and toss in the oil until hot. Put in the chicken and stir-fry until nearly cooked all the way through. Add the ginger and scallions, then the rest of the vegetables. Heat all the way through, then add a generous amount of soy sauce.

  3. Serve with rice or noodles or just on its own!

 Chicken Noodles Stir Fry

A delicious and filling stir-fry with chicken and noodles. To save time, use ready-diced chicken!

Chicken Noodles Stir Fry
Serves: 4
  • ½ a bunch of fresh coriander
  • 3 cloves of garlic
  • 5 cm piece of ginger
  • 1 bunch of spring onions
  • 1 fresh red chilli
  • 1 lime
  • 2 carrots
  • 1 head of broccoli
  • 2 skinless chicken breasts
  • 250 g medium egg noodles
  • 50 g unsalted cashew nuts
  • vegetable oil
  • freshly ground black pepper
  • 1-2 tablespoons low-salt soy sauce
  • 1 tablespoon fish sauce
  1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.

  2. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.

  3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.

  4. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.

  5. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.

  6. Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.

  7. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.

Sweet and Sour Chicken Stir Fry

This sweet and sour chicken recipe can quickly become a firm family favourite! Make sure you prepare and cut all the ingredients before heating your wok or frying pan.

Sweet and Sour Chicken Stir Fry
Serves: 4
  • 2 tbsp vegetable oil
  • 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
  • 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
  • 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
  • 1 thumb-size piece of fresh ginger, peeled and finely chopped
  • 6 garlic cloves, chopped
  • 1x220g can water chestnuts, drained and sliced
  • 1 bunch spring onions, cut into 2.5cm/1in pieces
  • 1 small can sliced pineapple, drained and cut into chunks (optional)
  • ground white pepper
  • For the sauce
  • 1 tbsp soft light brown sugar
  • 2 tbsp rice vinegar
  • 3 tbsp rice wine or dry sherry
  • 2 tbsp dark soy sauce
  • 175 ml chicken stock
  • 2 tbsp tomato purée
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 2 tbsp water
  1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds.

  2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.