Scottish salmon haddock and seasonal white fish with baby spinach and petit pois in a creamy parsley sauce with buttery mash potato
INGREDIENTS
Potatoes, Milk, Salmon (Fish) (11%), Double Cream (Milk), Seasonal White Fish (6%), Smoked Haddock (Fish) (4%), Carrot, Parmesan (Milk), Petit Pois, Butter (Milk), Plain Flour (Wheat), Spring Onion, Cheddar Cheese (Milk), Spinach, Parsley, Lemon, Salt, Black Pepper, Ground Nutmeg.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (717g) | |
|
OVEN
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Preheat oven to 220°C / 200°C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 757 kJ (182 kca) | 2717 kJ (652 kcal) |
| Fat (of which saturates) | 11 g (6.2 g) | 41 g (22 g) |
| Carbohydrate (of which sugars) | 9.6 g (1.9 g) | 34 g (5.8 g) |
| Fibre | 0.9 g | 3.4 g |
| Protein | 9.5 g | 34 g |
| Salt | 0.43 g | 1.5 g |