Wild Haddock Fillet

Light, shellfish-like taste and firm, broad flakes
  (252 reviews)     
Fished from open waters, our wild haddock has meaty white flesh and a clean, fresh taste.
  • Wild North East Atlantic fish
  • Skillfully prepared and kitchen ready
  • Fished within EU quotas
  Professionally shock frozen
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1x Wild Haddock Fillet
£6.50
£36.11 per kg
Box Contains:

    • 1 Haddock Fillet Portion, skinless, boneless, individually packed (pack weight 180g)

1 servings
Code: F952
Quantity:
2x Wild Haddock Fillets
£13.00
£36.11 per kg
Box Contains:

    • 2 Haddock Fillet Portions, skinless, boneless, individually packed (pack weight 180g)

2 servings
Code: D2492
Quantity:
4x Wild Haddock Fillets
£26.00
£36.11 per kg
Box Contains:

    • 4 Haddock Fillet Portions, skinless, boneless, individually packed (pack weight 180g)

4 servings
Code: D616
Quantity:
6x Wild Haddock Fillets
£39.00
£36.11 per kg
Box Contains:

    • 6 Haddock Fillet Portions, skinless, boneless, individually packed (pack weight 180g)

6 servings
Code: D254
Quantity:
-18°C. Once defrosted store between 0 - 5°C. Use within 48 hours
Nutritional values: (Typical per 100g)
Energy: 317 kJ / 75 kcal, Fat: 0.4g, of which Saturates: 0.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 17.8g, Salt: 0.2g
PAN-FRY: Defrost in fridge overnight. Remove from pack and rinse with water, pat dry with kitchen paper. Coat in egg and breadcrumbs. Shallow fry on a medium heat for 5 minutes on each side or until cooked.
OVEN: Pre-heat oven to 180°C / Fan 160°C / Gas 4. Brush sheets of foil with a little oil and place any vegetables or other ingredients in the centre of the sheet. Place the fish fillets on top and sprinkle with herbs, spices or seasonings. Fold the foil into parcels so that the fish is tightly enclosed. Double fold the long side, then double fold each end. Use a rolling pin to press each end to ensure it is completely sealed. Carefully place the parcels in the middle of the pre heated oven, directly onto the oven shelf. Place a tray below to catch any drips if necessary. Cook for approximately 15-18 minutes, depending on type of fish and thickness of the portion.

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