Succulent Seasoned Barramundi fillets served with a beetroot style salad.
Prep time:5 mins
Cook time:18 mins
- 260g packet frozen Birds Eye Seasoned Barramundi – Lemon & Cracked Pepper
- 225g can Edgell Sliced Beetroot, well drained
- 30g crumbled fetta cheese
- Fresh baby mint leaves
- 2 teaspoons prepared French dressing
Cook frozen Birds Eye Seasoned Barramundi following packet directions. Meanwhile arrange drained Edgell Beetroot Slices in a stack on two serving plates.
Sprinkle with crumbled fetta cheese and mint leaves. Drizzle each stack with one teaspoon dressing, add cooked fish and serve.
Grated tasty cheese can be substituted for the fetta.