Serves
4
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 425g packet frozen Birds Eye Oven Bake Fish - Lemon Pepper Crumb
- ½ x 900g packet frozen Birds Eye Golden Crunch Chips - Thin and Crispy
- ½ x 1kg packet frozen Birds Eye Carrot, Cauliflower & Broccoli
- ½ x 250g punnet mini roma tomatoes, halved
- 1 tablespoon chopped fresh herbs
- 2 tablespoons lemon infused olive oil
- Mint yoghurt, for serving
Method
STEP 1Arrange frozen Birds Eye Fish on a baking paper lined tray. Spread frozen Birds Eye Chips on a separate baking paper lined tray in a single layer.
STEP 2
Cook fish and chips in a preheated oven at 200°C for 18 minutes, turning halfway. Remove fish and increase heat to 220°C. Cook chips for a further 5-10 minutes or until golden and crispy.
STEP 3
Meanwhile, cook frozen Birds Eye Vegetables following packet directions. Toss with tomatoes, herbs and oil.
STEP 4
Arrange fish, chips and veggies on a serving plate. Serve with mint yoghurt.
Tips
Make mint yoghurt by combining 2 tablespoons chopped fresh mint leaves with 1 cup Greek style yoghurt.