FOOD
Fish
- "We want to encourage people to try different types of fish and, together with Young's, we've sourced some tasty varieties without damaging the environment or fish stocks for the future. The fish are frozen at their freshest, locking in all that fantastic flavour, which means my frozen fish range is not only good for the sea, it’s also good for you" JAMIE OLIVER
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frozen fish
FROZEN FISH
description:
Jamie's frozen fish range aims to introduce new ways for people to enjoy fish by offering top-quality ingredients: 100% fish fillets and natural breadcrumbs. The range is designed to be suitable for everyday cooking.
range:
- 2 crispy salmon & pollock fishcakes with a hint of basil & Parmigiano Reggiano cheese
- 2 crispy pollock fishcakes with a sprinkling of chives &a dash of cream
- 2 crispy smoked whiting & pollock fishcakes with oozy Cheddar cheese & spinach
- 4 mini pollock fishcakes with crunchy parsley breadcrumbs
- 4 mini salmon & pollock fishcakes with a splash of lemon & a hint of parsley
- Yummy pollock fish pie with chunks of wild Alaska pollock fillet & juicy peas in a creamy cheese sauce, topped with my carrot & potato mash
- Yummy salmon fish pie with chunks of wild Alaska salmon fillet and broccoli in a creamy cheese sauce, topped with my smooth potato mash
- Yummy salmon & pollock fish pie with chunks of wild Alaska salmon & pollock, juicy sweetcorn and tasty spinach in a creamy cheese sauce, topped with my sweetcorn & potato mash
- Brilliant fish fingers made with 100% Alaska pollock fillet, wrapped in my naturally golden crumb
Frozen Fish range:
cooking instructions:
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 22 minutes.
To bake in a static oven: increase the temperature to 2200C / 4250F / gas mark 7 and bake for 25 minutes.
Hints & Tips
2 crispy salmon & pollock fishcakes with a hint of basil & Parmigiano Reggiano cheese>
I love to serve these fishcakes with a lovely mixed green salad or a simple tomato salad.
2 crispy pollock fishcakes with a sprinkling of chives & a dash of cream
I like to serve these fishcakes with mushy peas or some freshly cooked greens, with a squeeze of tomato ketchup or a lemon on the side.
2 crispy smoked whiting & pollock fishcakes with oozy Cheddar cheese & spinach
I love to serve these fishcakes with a lovely mixed green salad or a simple tomato salad.
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 22 minutes.
To bake in a static oven: increase the temperature to 2200C / 4250F / gas mark 7 and bake for 25 minutes.
Hints & Tips
2 crispy salmon & pollock fishcakes with a hint of basil & Parmigiano Reggiano cheese>
I love to serve these fishcakes with a lovely mixed green salad or a simple tomato salad.
2 crispy pollock fishcakes with a sprinkling of chives & a dash of cream
I like to serve these fishcakes with mushy peas or some freshly cooked greens, with a squeeze of tomato ketchup or a lemon on the side.
2 crispy smoked whiting & pollock fishcakes with oozy Cheddar cheese & spinach
I love to serve these fishcakes with a lovely mixed green salad or a simple tomato salad.
cooking instructions:
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 16 minutes.
To bake in a static oven: increase the temperature to 2200C / 4250F / gas mark 7 and bake for 18 minutes.
Hints & Tips
4 mini pollock fishcakes with crunchy parsley breadcrumbs
I like to serve these fishcakes with mushy peas or some freshly cooked greens, with a squeeze of tomato ketchup or a lemon on the side.
4 mini salmon & pollock fishcakes with a splash of lemon & a hint of parsley
I like to serve these fishcakes with fresh green leaves and herbs, dressed with extra virgin olive oil & balsamic vinegar.
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 16 minutes.
To bake in a static oven: increase the temperature to 2200C / 4250F / gas mark 7 and bake for 18 minutes.
Hints & Tips
4 mini pollock fishcakes with crunchy parsley breadcrumbs
I like to serve these fishcakes with mushy peas or some freshly cooked greens, with a squeeze of tomato ketchup or a lemon on the side.
4 mini salmon & pollock fishcakes with a splash of lemon & a hint of parsley
I like to serve these fishcakes with fresh green leaves and herbs, dressed with extra virgin olive oil & balsamic vinegar.
cooking instructions:
Jamie’s fish pies are best oven-baked straight from your freezer.
To bake in a fan-assisted oven: preheat the oven to 1700C / 3250F. Remove outer packaging and film lid, place onto a baking tray in the centre of the oven and bake for 30 minutes.
To bake in a static oven: increase the temperature to 2000C / 4000F / gas mark 6 and bake for 35 minutes.
To microwave: remove outer packaging and film lid, place onto a microwaveable plate and cook on full power in the centre of the turntable for 6˝ minutes (Cat D / 750W), 6 mins (Cat E / 850W). Leave to stand for 1 minute, then serve. Watch out – the plate will become hot during cooking.
Hints & Tips
Yummy pollock fish pie with chunks of wild Alaska Pollock & juicy peas in a creamy cheese sauce, topped with my carrot & potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
Yummy salmon fish piewith chunks of wild Alaska salmon fillet and broccoli in a creamy cheese sauce, topped with my smooth potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
Yummy salmon & pollock fish pie with chunks of wild Alaska salmon & pollock, juicy sweetcorn and tasty spinach in a creamy cheese sauce, topped with my sweetcorn & potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
Jamie’s fish pies are best oven-baked straight from your freezer.
To bake in a fan-assisted oven: preheat the oven to 1700C / 3250F. Remove outer packaging and film lid, place onto a baking tray in the centre of the oven and bake for 30 minutes.
To bake in a static oven: increase the temperature to 2000C / 4000F / gas mark 6 and bake for 35 minutes.
To microwave: remove outer packaging and film lid, place onto a microwaveable plate and cook on full power in the centre of the turntable for 6˝ minutes (Cat D / 750W), 6 mins (Cat E / 850W). Leave to stand for 1 minute, then serve. Watch out – the plate will become hot during cooking.
Hints & Tips
Yummy pollock fish pie with chunks of wild Alaska Pollock & juicy peas in a creamy cheese sauce, topped with my carrot & potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
Yummy salmon fish piewith chunks of wild Alaska salmon fillet and broccoli in a creamy cheese sauce, topped with my smooth potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
Yummy salmon & pollock fish pie with chunks of wild Alaska salmon & pollock, juicy sweetcorn and tasty spinach in a creamy cheese sauce, topped with my sweetcorn & potato mash
I like to serve my fish pie with a generous helping of vegetables such as sweetcorn & broccoli.
cooking instructions:
To grill: preheat the base of the grill pan under a medium heat. Remove packaging and place the fish fingers onto the hot grill pan. Return the grill pan to a central position in the grill. Grill for 10 minutes, turning occasionally.
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 12 minutes.
To bake in a static oven: increase the temperature to 220C / 4250F / gas mark 7 and bake for 14 minutes.
Hints & Tips
Brilliant fish fingers made with 100% Alaska pollock fillet, wrapped in naturally golden crumb
I like to serve my fish fingers with a home-made tartare sauce and sweet potato chips, or bang them in a sandwich with a handful of crisp, green leaves and a squeeze of tomato ketchup
To grill: preheat the base of the grill pan under a medium heat. Remove packaging and place the fish fingers onto the hot grill pan. Return the grill pan to a central position in the grill. Grill for 10 minutes, turning occasionally.
To bake in a fan-assisted oven: preheat the oven to 1900C / 3750F. Remove packaging, place onto a baking tray in the centre of the oven and bake for 12 minutes.
To bake in a static oven: increase the temperature to 220C / 4250F / gas mark 7 and bake for 14 minutes.
Hints & Tips
Brilliant fish fingers made with 100% Alaska pollock fillet, wrapped in naturally golden crumb
I like to serve my fish fingers with a home-made tartare sauce and sweet potato chips, or bang them in a sandwich with a handful of crisp, green leaves and a squeeze of tomato ketchup
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Stockist
Available in Asda, Co-op, Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose