Fish Steaks in Butter Sauce

What is it?

White fish steaks sit in a butter sauce, packed in a boil-in-the-bag pouch for frozen cooking. Format is simple: fish pieces coated in sauce, then heated from frozen until piping hot. Across much of the frozen fish range, you'll find this same straightforward approach, where the focus stays on fish, sauce, and a quick cook rather than extra components. Butter gives the sauce its richness, and it coats the fish as the bag heats through, so the steaks come out glistening rather than dry. Portion size tends to suit a single serving alongside vegetables or mashed potato. For anyone who wants fish without fiddling with batters or breadcrumbs, the pouch format keeps things minimal and hands-off.