If you’re anything like me, I start thinking about dinner before I’ve even eaten lunch. I work in the creative industry, so when I’m spending all day coming up with ideas, I need plenty of brain food, and some nights (especially the ones where I’ve forgotten to get food out of the freezer…) I need a quick and easy dinner that doesn’t take too much thinking. That’s where the new range from The Saucy Fish Co. comes in.
Famed for making fish without the fuss, their new range – now available online and in The Food Warehouse, by Iceland in The Peel Centre in Wolverhampton – is designed to be cooked from frozen, so it’s perfect for those nights where you need something quick, easy and tasty without any forward planning.
You can now get both fish & sauce and saucy centre fishcakes to cook from frozen, in a whole range of inspiring flavours. They’re so easy to make, in 3 simple steps you’ve got a ‘gram-worthy dinner that’s as delicious as it is dishy.
Step 1: Choose Your Flavour
Take your pick from
- Herb-crusted Atlantic salmon with lemon butter sauce
- Smoked haddock with vintage cheddar and chive sauce
- Atlantic salmon with chilli, lime & ginger dressing
- Sea bass with salsa verde
Step 2: Bag and Bake
All the fish & sauce kits come with an easy bake bag. Pop your fish in, place on a baking tray and cook in the centre of the oven.
Steamy, tender fish and no mess!
Step 3: Sauce and Serve!
Warm up the sauce packet, and pour that unctuous sauce all over your perfectly cooked fish fillets, and serve with a smug smile. And maybe some veg.
It’s even easier for fish cakes, just bake from frozen and serve with your choice of sides, letting that saucy centre ooze out over everything!
If your oven runs a little hot (like mine does) you can afford to take them out a few minutes before the full cooking time to get that properly oozy centre.
My Serving Suggestions
Serve the salmon with vegetable fried rice, then drizzle the chilli and ginger sauce on top.
Simply steam veggies like tenderstem broccoli and serve alongside the smoked haddock with cheddar and chive sauce.
Stir fry egg noodles and veg, then serve the Thai fish cakes with chilli and coconut saucy centres on top, with a sprinkling of fresh chilli and coriander.
Serve the herb crusted Atlantic salmon on a bed of fluffy cous cous and pour over the lemony butter.
If you’re cooking for one, make two meals from one pack – eat one portion straight away and serve the second with salad for lunch tomorrow.
You can pick up the new products from The Saucy Fish Co. at The Food Warehouse, by Iceland at The Peel Centre in Wolverhampton.
Which flavour will you choose?
I was asked by The Saucy Fish Co. to review their new range and the products sent to me were complimentary. All opinions remain, as always, my own.