Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- ½ x 1kg packet frozen Birds Eye Carrot, Cauliflower & Broccoli
- 400g can Edgell Chick Peas, drained
- 2 teaspoons smoked paprika
- 2 tablespoons extra virgin olive oil
- 425g packet frozen Birds Eye Oven Bake Fish - Lemon Pepper Crumb
- ½ x 900g packet frozen Birds Eye Golden Crunch Chips
- Lemon wedges and fresh parsley leaves, for garnish
Method
STEP 1Combine frozen Birds Eye Vegetables, Edgell Chick Peas, paprika and oil. Spread evenly on a large baking paper lined tray. Arrange frozen Birds Eye Fish and frozen Birds Eye Chips on separate baking paper lined trays.
STEP 2
Place chips and vegetable trays in a preheated oven at 220°C. Cook for 10 minutes, turn chips and vegetables and return to the oven with the fish tray and cook for 18-20 minutes, turning fish halfway.
STEP 3
Serve fish, chips and veggies garnished with lemon and parsley.
Tips
Use an air fryer for extra crunch on the chips.