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recipes at
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seafish
Good catch
SEAFOOD
EZ
Our low-fat, sustainably sourced fish fillets
are perfect for fresh meal ideas
Asda Line Caught
ring the taste of
goodness to meals
with our delicately
flavoured, lean fish fillets.
Caught responsibly in
pristine Norwegian waters,
they are a good source of
protein - and a wonderfully
B:
Fillets in a deep-sided
frying pan and cover with
300ml cold water or
Bring to a simmer then stir
in 2 x 160g packs Asda
Steam Bags Carrots, Peas
2 Smoked Cod
Fillets (230g)
semi-skimmed milk. Bring
& Sweetcorn. Cook for 10
to a simmer and cook for 5
mins until cooked through.
Drain the fish, discarding
mins, stirring regularly.
4 Boil 2 eggs (optional) for
7 mins, if using, then drain
the liquid; set aside to cool.
2 Heat 1tbsp rapeseed oil
in a large pan and add
250g Frozen for Freshness
Vegetable Base Mix and
and rinse under cold water.
versatile choice!
Peel and slice in half.
Asda Line Caught
2 Haddock Fillets (240g)
5 Break the cod into chunks.
Smoked cod
kedgeree
Succulent, smoky
Gently stir into the rice
and season with pepper.
6 Divide the kedgeree
between 4 bowls and top
each with half an egg, if
using. Serve immediately.
cook for 5-6 mins until
beginning to colour. Stir in
2tbsp mild curry powder
fish fillets with
aromatic curry rice
SERVES 4 READY IN
and cook for 1 min.
3 Stir in 2 x 250g packs
Asda Golden Veg Micro
35 MINS PRICE PER
SERVING E1.40
Each 449g serving contairs
Fat Saturates Sugars
1,710 9.49 1.8g
409kcal low
20% 13% 9% 8% 26%
of your reference intake
Typical energy values per 100g: 38TRI/91kcal
Energy
Rice and 1 reduced-salt
Salt
7.2g 1.57g
Asda Line Caught 2 Cod
Fillets, was £3.19, now £3
(260g; £11.54/kg)
Med
1 Put 230g pack Asda Line
veg stock cube, made up
to 300ml, stirring well.
Caught 2 Smoked Cod
of your
5-a-day
46 | ASDA.COM/GROCERIES
Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply.
Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge
for details. Delivery and collection slots subject to availability
Photograph: Jonathan Kennedy. Styling: Rob Merrett. Food styling: Matthew Ford
