3 Quick & Easy Fish Recipes with The Saucy Fish Co.

2 standard portions

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Ingredients

• 1 pack Salmon with Chilli, Lime & Ginger Dressing
• 200g baby potatoes, cut into bite sized pieces
• 200g cherry tomatoes
• 1 courgette, sliced into rounds
• 1 red onion, sliced
• 1/2 tbsp sesame oil
• 1 tsp dried oregano
• 1 tsp sesame seeds
• 1 pack Haddock with Vintage Cheddar & Chive Sauce
• 1 ready rolled puff pastry
• 1 egg
• 100g vine cherry tomatoes
• 1 pack Tomato & Chorizo Foil Bake Bag
• 200g linguine

Method

1. Remove the salmon from the packaging and place the packet of sauce to one side.
2. Put the salmon directly onto a baking tray and then add the potatoes, tomatoes, courgette and red onion.
3. Drizzle the sesame oil over the veggies and then sprinkle on the herbs.
4. Bake in the oven at 180c for 20 mins.
5. In the meantime heat the sauce up by placing the packet in a cup of hot water.
6. Once the salmon has cooked, remove from the oven and drizzle the sauce on top of it.
7. Finish with a sprinkling of sesame seeds and serve immediately.
8. Remove the bag from the carton and without opening, carefully separate the haddock fillets through the bag.
9. Place foil-side down on a baking tray in the middle of a pre-heated oven and cook for 15 minutes.
10. Use a cookie cutter to cut out two pieces of pastry from a sheet of ready-rolled puff pastry. Place these on a lined or greased baking tray and brush with a little beaten egg.
11. Add a few cherry tomatoes to the tray and bake alongside the fish for 13 minutes.
12. Once everything is cooked, remove from the oven and cut open the fish bag. Divide the haddock and sauce between two small bowls or ramekins, top with a bit of pastry and serve alongside the roasted tomatoes.
13. Remove the seafood mix bag from the carton. Without opening, carefully arrange the seafood through the bag so that it all sits in a single layer.
14. Place the bag foil-side down on a baking tray in the middle of a preheated oven and cook for 11 minutes.
15. Meanwhile make the linguine accordingly to the package instructions. Once cooked, drain and transfer back into the saucepan.
16. Once the seafood has cooked, remove the bag from the tray and cut open. Pour the seafood and sauce into the linguine and mix well.
17. Serve immediately.