Chilean Sea Bass
Thaw in Refrigerator. When thawing, remove from plastic packaging. Cover and refrigerate below 38°F. Once thawed, consume within one to two days. Quick Thaw Method: Unpackage desired number of fish fillets and place in a sealable plastic bag. Remove as much air from the bag as possible and immerse in cold water for approximately 30 minutes. SEAR ROAST: Preheat oven at 300°F. Pat dry and season desired number of fillets. Preheat an oven-proof skillet with 2 tsp. of cooking oil to medium-high. Carefully place Sea Bass in hot pan. Cook for 6 minutes on first side. Carefully turn fish then place skillet into preheated oven. Cook for 8-10 minutes or until fish is opaque and reaches an internal temperature of 145°F. PAN SAUTE: Pat dry and season desired number of fillets. Preheat a skillet with 2 tsp. of cooking oil to medium-high. Place Sea Bass in pan and cook for 5-6 minutes. Turn and cook an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F. BROIL: Preheat broiler and position top rack 2-3" from broiler. Pat dry desired number of fillets. Brush with olive oil or melted butter, season and place on an oven proof, foil-line baking sheet. Broil Sea Bass 5-6 minutes, turn fillets and broil an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F GRILL: Preheat grill to medium or 400°. Season/oil grill grates. Pat dry and season desired amount of fish fillets. Spray fillets with nonstick cooking spray and place on grill. Grill fillets covered 5-6 minutes, turn fillets and grill an additional 5-6 minutes until fish is opaque and reaches an internal temperature of 145°F.

Roasted Garlic Mashed Potatoes
Do Not Thaw! Microwave (1100-WATT):*Remove cellophane covering Roasted Garlic Mashed Potato tray. Microwave on HIGH for 3-4 minutes. Stir potatoes. Return to microwave and cook for 1 minute. Let rest 1 minute before serving. Oven: Preheat oven to 350°F. Remove cellophane covering Roasted Garlic Mashed Potato tray and place on baking sheet. Bake for 45-50 minutes. Let rest 2 minutes before serving. *Create Parmesan Cheese Roasted Garlic Mashed Potatoes, by sprinkling 1 tablespoon of grated parmesan cheese on each tray of potatoes prior to placing in the oven.

Sticky Toffee Pudding Cakes
Do not thaw. Microwave (1100W): Remove cake from plastic wrapper and place right side up on microwave safe plate. Heat on High for 1 minute. Invert cake onto plate, remove cup and serve. Oven: Preheat oven to 350°F. Remove cakes from box and plastic wrapper. Place cakes right side up on a baking sheet. Bake for 14-16 minutes. Let cakes stand in their cups for 1-2 minutes. Invert cake onto plate, remove cup and serve.

Ingredients: Chilean Sea Bass, Water, Salt. Contains: Fish (Chilean Sea Bass).

Ingredients: Water, Potatoes, Dehydrated Potato, Sour Cream (Grade A Milk, Cream, Less Than 2%: Nonfat Dry Milk, Corn Starch, Guar Gum, Carrageenan, Locust Bean Gum, Enzymes, Cultures), Butter (Pasteurized Cream, Salt), Dairy Blend (Whey Solids, Nonfat Dry Milk, Soy Flour), Roasted Garlic, Salt, Garlic, White Pepper, Parsley. Contains: Milk And Soy. Produced In A Facility That Also Processes Wheat And Egg Ingredients.

Ingredients: BROWN SUGAR, DATES (DATES, OAT FLOUR), WATER, CREAM (CREAM, MILK, CARRAGEENAN), BUTTER (CREAM, SALT), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, NATURAL FLAVOR, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), CARAMEL COLOR, BAKING SODA, CORN STARCH, TAPIOCA STARCH. CONTAINS: WHEAT, EGG, MILK. MAY CONTAIN: ALMONDS, PECANS, COCONUT, SOY.