Birds Eye 2 fish chargrills with lemon, rosemary
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Alaska Pollock (Fish) (82%), Water, Dried Onion, Extra Virgin Olive Oil, Salt, Fish Gelatine, Rosemary, Basil, Dextrose, Lemon Powder, Lemon Juice Powder, Thyme, Lemon Peel, Natural Onion Flavouring, Natural Flavouring, Lemon Extract, Natural Emulsifier (Sunflower Lecithin)#, White Pepper, Ground Bay Leaf, #Lecithin is used to bind our glazes together. It is a natural material found in many traditional food ingredients
Allergy Advice: For allergens see ingredients in bold
|Typical values||As Sold 100g Provides:||Per Portion (163g) Oven Baked Provides:|
|- Saturates||0.3g||0.4 g|
|- Sugars||<0.5g||0.6 g|
Tastiest when Oven Baked Straight from the Freezer.For best results when using a fan assisted oven, add 1-2 tablespoons of water to the tray before cooking.Please ensure food is cooked until piping hot.These instructions are guidelines only.Do not refreeze after defrosting.
210�C, Fan 190�C, Gas Mark 7 30 minsPre-heat the oven.Place the fish in the foil tray onto a baking tray.Middle of the oven.
Wrap the fish portions in the foil tray with aluminium foil and place directly onto the grill rack.Cook until no glossy fish is visible.Turn the fish over regularly.
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