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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: 
2 crispy fishcakes
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.
4 mini fishcakes
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.
Little Meals – Fish Pies for Kids
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.
Fish fingers
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
Stockist

Available in Asda, Co-op, Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose