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Fabulous fish and vegetables ready in just 22 minutes!
Prep time: 5 mins
Cook time: 22 mins
Place frozen Birds Eye Barramundi, Birds Eye Oven Roast Potatoes and red capsicum on a non-stick baking tray.
Bake in a preheated oven at 190°C for 22 minutes. Serve drizzled with balsamic dressing.
Zucchini cut into strips can be substituted for the red capsicum.
Birds Eye Barramundi 270g
Oven Roast Rosemary and Garlic Potatoes 800g
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Pecan Topped Carrot Muffins