Serves
2
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 380g packet frozen Birds Eye SteamFresh Fish - Citrus & Parsley Sauce
- 1 red capsicum, chopped
- 1 cup sliced green beans
- 1 red onion, chopped
- 1 tablespoon extra virgin olive oil
- 500g packet frozen Birds Eye Carrot, Cauliflower & Broccoli Veggie Rice
- Fresh parsley leaves, for garnish
Method
STEP 1Place bags of frozen Birds Eye Fish on an oven tray, steam holes up. Toss vegetables with oil and spread evenly on a separate baking paper lined tray.
STEP 2
Place trays in a preheated oven at 210ºC. Cook vegetables for 15 minutes, or until lightly caramelised. Remove vegetables and continue cooking fish for an additional 15 minutes.
STEP 3
Meanwhile, cook frozen Birds Eye Veggie Rice following panfry packet directions.
STEP 4
Toss roasted vegetables through cooked veggie rice. Serve with fish, garnished with parsley.
Tips
Use your favourite variety of Birds Eye Veggie Rice in this recipe.