We season our gurnard fillets, toss them in flour, dip them in an egg mix and finally coat them in our delicious herb crust of breadcrumbs, parsley, thyme and lemon zest. They are dished up on a tray; 4 fillets for a small size - ready for you to shallow fry or oven bake.
Gurnard fish fillet, breadcrumbs (wheat flour, salt, sugar, yeast, bread improver (wheat)), egg, plain flour, parsley, salt, lemon zest, thyme, garlic powder, black pepper.
CONTAINS:
Gluten, Fish, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Per Small | |
| ENERGY | 883kJ | 3615kJ |
| PROTEIN | 20.2g | 82.7g |
| FAT TOTAL | 6.5g | 26.6g |
| - SATURATED | 1.2g | 5.1g |
| CARBS | 16.3g | 66.9g |
| - SUGARS | 0.43g | 1.8g |
| SODIUM | 347mg | 1422mg |
Small:
Serves two- three adults with accompaniments
Serve with potato wedges, green salad, tartare sauce and a squeeze of lemon.
PLEASE NOTE: this product contains raw fish and must be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and scale free, please be aware that some may remain.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
For best results, defrost and heat 5mm of oil in a non-stick frypan and shallow fry for 1-2 minutes each side. Drain on paper towel and sprinkle with sea salt.DEFROSTED: fry for 1-2 minutes on each side until fillets are cooked through.
FROZEN: fry for 2-3 minutes on each side until fillets are cooked through.
OVEN: brush or spray the fillets with oil and place in a preheated 200C oven (FF) for approximately 15 (from defrosted) to 20 minutes (from frozen), turning once. Serve with potato wedges, a green salad and tartare sauce or a squeeze of lemon.
