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Young's prime cod fillet in a cheese & leek sauce 200g

£1.50 (£7.50 per kg)

Quantity:

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Ingredients

Cod Fillet (36%) (Fish), Reconstituted Dried Skimmed Milk, Cheddar Cheese (9%) (Milk), Water, Leek (4%), Cream (Milk), Onion, Fortified Wheat Flour ^Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Cornflour, Rapeseed Oil, Chives, Salt, Maize Flour, Mustard Flour, Yeast, Wheat Gluten, White PepperFor allergens, including Cereals containing Gluten, see ingredients in bold

Nutrition

Typical values 100g oven baked contains Each packoven baked contains
Energy 510kJ 929 kJ
Energy 122kcal 221 kcal
Fat 5.5g 10.0 g
Of which
- Saturates 2.1g 3.7 g
Carbohydrate 6.9g 12.6 g
Of which
- Sugars 1.8g 3.2 g
Fibre 0.3g 0.5 g
Protein 11.0g 20.0 g
Salt 0.4g 0.8 g

Cooking Instructions

General
Our Prime Cod Fillet in a Cheese & Leek Sauce with Cheddar Cheese Crumble is cooked quickest in the microwave straight from your freezer, for a crispy crumble topping please oven bake. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.

Oven Cook

From Frozen
35 mins to oven bake in a conventional sized oven - 200�C/Fan 170�C/Gas Mark 6.Pre-heat the oven.Remove outer packaging and film lid.Place tray on a baking tray in the centre of the oven and cook for 35 minutes (fan oven 30 minutes).

Microwave

From Frozen
5 mins to microwave.Remove outer packaging and pierce film lid.Place tray onto a microwaveable plate and cook on Full Power in the centre of the turntable as follows.800W - Cook for 6 1/2 mins, then stand for 1 min.900W - Cook for 5 mins, then stand for 1 min.Caution! Plate will become hot during cooking.

Recycling

Component Material Recyclable
Carton Card Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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