Cooking Directions

Conventional Oven

  • UNCOOKED. KEEP FROZEN UNTIL READY TO COOK. Remove fillets from pouch before cooking.
  • 1. Preheat oven to 400ºF.
  • 2. Arrange seasoned side up on metal baking pan.
  • 3. Bake for 18-20 minutes*.
  • *FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165ºF OR HIGHER BEFORE SERVING.

Microwave

  • Microwave Oven: (1100 Watts)
  • 1. Place fillets, seasoned side up, on a microwavable plate and cover loosely.
  • 2. Microwave 1 fillet on high for 3.5 to 5.5 minutes*, or 2 fillets for 6 to 8.5 minutes*.
  • 3. Rotate plate during cooking. Caution: Plate may be hot.
  • Important: Microwave wattages vary, times are approximate. *FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165ºF OR HIGHER BEFORE SERVING.

Nutritional Info

Nutrition Facts

Serving Size: 1 fillet (101g)
Servings Per Container: 2

INGREDIENTS: Alaska Pollock fillets, sauce.

Alaska Pollock fillets

Sauce

Water, canola oil, natural flavor, butter (cream, salt), corn starch, sea salt, maltodextrin, sugar, nonfat milk, cream, citric acid, lemon peel, lemon juice solids, parsley, whey, lime juice solids, romano cheese (milk, cheese culture, salt, enzymes), spices, salt, turmeric (color).

CONTAINS: POLLOCK, MILK.

Amount Per Serving:
Calories 90 Calories from Fat 25
% Daily Value*
Total Fat 3g 5%
  Saturated Fat 0.5g 3%
  Trans Fat 0g
  Polyunsaturated Fat 1g
  Monounsaturated Fat 1.5g
Cholesterol 50mg 17%
Sodium 350mg 15%
Potassium 350mg 10%
Total Carbohydrate 0g 0%
Protein 14g  28%
Calcium 2%  Selenium 40%
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C and iron.
300mg of EPA and DHA Omega-3 fatty acids per serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less than 65g 80g
   Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium   3,500mg 3,500mg
Total Carbohydrate 300g 375g
   Dietary Fiber   25g 30g
Protein   50g 65g

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