• 900g Young’s Pink Salmon & Alaska Pollock Pieces
  • 4 red onions cut into wedges
  • 14 large ripe tomatoes quartered
  • 2 tbsp of sundried tomato paste
  • 3 garlic cloves, peeled & crushed
  • 3 rosemary sprigs
  • 100g mozzarella
  • 100g mature grated cheese, grated
  • 4 tbsp olive oil
  • Sea salt
  • Ground black pepper
  • Cooking time

  • Serves



  1. Preheat the oven to 190°C/170°Fan/Gas Mark 5.
  2. Heat 2 tbsp olive oil in a frying pan over a medium heat & sauté the red onions, tomatoes & garlic for 2-3 minutes until tomatoes have softened, add sundried tomato paste, season with salt & black pepper & stir.
  3. Place the fish mix into an oven proof dish, pour over the sauté tomatoes & onions.
  4. Tear the mozzarella evenly over the bake & sprinkle with the cheddar cheese on top. Place the rosemary sprigs on top & drizzle with the remaining olive oil.
  5. Place on a baking tray & bake for 30-35 minutes until golden brown.

Nutritional information

Values per 100g

Energy (kcal)103

Energy (kJ)430

Protein (g)9.9

Carbohydrates (g)2.7

of which sugars (g)1.9

Fat (g)5.8

of which saturates (g)2.0

Fibre (g)0.7

Sodium (g)0.4

equivalent as salt (g)0.4

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