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
Birds Eye Oven Bake Lemon Pepper Crumb Fish Fillets 425g
Birds Eye Golden Crunch Thin and Crispy Frozen Chips 900g
Birds Eye Carrot, Cauliflower and Broccoli 1kg
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.
Birds Eye Oven Bake Lemon Pepper Crumb Fish Fillets 425g
Birds Eye Golden Crunch Thin and Crispy Frozen Chips 900g