Hake fillet (FISH), red peppers, black olives, parmesan cheese (MILK), sun blush tomato paste (Rehydrated Sun-Dried Tomatoes (36%), Sunflower Oil, Tomato Paste, Onions, Balsamic Vinegar of Modena (7%) (Wine Vinegar, Cooked Grape Must) (Sulphites), Garlic Puree, Sweet Paprika, Cumin, Black Pepper, Grape Vinegar , red onions, olive oil, salt, pepper, garlic, basil. Relish – tomatoes, red onions, red peppers, olive oil, salt, pepper, garlic, FISH stock (Salt, vegetable fats (palm, shea, sal), starch, cod powder (FISH)(5.7%), yeast extract, sugar, toasted onion powder (2.5%), garlic powder, flavourings (contain FISH), herbs (parsley, tarragon), smoke flavouring, spices (parsley root powder, celery seeds). May contain crustaceans and molluscs), lemon curd (Glucose-Fructose Syrup, Sugar, Water, Lemon Juice from Concentrate (8%), Maize Starch, Palm Oil, Dried Egg, Rapeseed Oil, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), Lemon Oil, Colour (Carotenes), Antioxidant (Ascorbic Acid), tomato puree (allergens highlighted).
Hake Fillet Provençal
Mediterranean inspired red pepper, black olive & parmesan crusted hake fillet with tomato & red pepper Provençal relish.
Preheat oven to 180 deg C, remove lid, place foil onto a baking sheet and bake for 15-20 minutes until bubbling hot, leave to rest for 5 minutes, then using a fish slice place on your serving plate (please note, the skin is facing down so as to keep the fish from falling apart).
Store in refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow instructions.
FISH, CRUSTACEANS, MOLLUSCS, MILK, SULPHITES, EGG, CELERY