We make this dish with small whole salmon sides, skin on and boneless and coat them with a horseradish marinade. On the side, we dish up crunchy panko breadcrumbs enlivened with lemon zest, crushed fennel seeds and loads of chopped herbs, ready to coat the fish before cooking.
Ocean trout, fennel seeds, olive oil, garlic, parsley, thyme, lemon zest, black pepper, salt, panko breadcrumbs, horseradish.
CONTAINS:
Gluten, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SIDE OF SALMON
ENERGY475.4kj3568.9kj
PROTEIN15.3g114.5g
FAT TOTAL4g30.3g
- SATURATED.9g6.5g
CARBS3.7g27.9g
- SUGARS.4g3.4g
SODIUM327.2mg2456.6mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Please note: this product contains raw fish and should be fully cooked before consumption.  While every effort has been made to ensure the fish is bone and scale free, please be aware some may remain.

To cook: defrost fully then remove the fish from the bag and place skin side down on a baking paper-lined oven tray. Coat the fish with the breadcrumb mix and drizzle with olive oil. Bake in a preheated 210C oven for 12-15 minutes or until the crust is golden and the fish is cooked through and serve.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place sealed bags in a sink of room temperature water and ensure that you complete the cooking process within 2 hours.

Please note: cooking instructions are guidelines only. Ovens vary - adjust times and temperatures accordingly.

Serve with roast potatoes, potato gratin or buttered mash, with steamed greens and/or a leafy green salad. You could also roast some truss cherry tomatoes at the same time as the fish till starting to blister and split.

LOW CARB: Dish up with a big salad of rocket, finely sliced fennel, cucumber and radish with sprigs of dill or chervil and a lemon and olive oil dressing.