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
Birds Eye SteamFresh Parsley and Citrus 380g
Birds Eye Carrot, Cauliflower and Broccoli Veggie Rice 500g
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.
Birds Eye SteamFresh Parsley and Citrus 380g