Chefs Coley Fillet in Tomato and Black Olive Sauce

You can taste the sunshine in Chefs rich tomato and black olive sauce. Lightly curing the coley brings out the full flavour of this satisfying fish fillet. 

240g

Ingredients: Cured coley (salt, sugar), black olive, butter, white wine (sulphite), tomato, onion, basil, olive oil, garlic, salt, Pepper.

For allergen see ingredients in bold.

Keep frozen - 180c. Defrost for 24h in a fridge.