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Lemon Crumbed Fish & Moroccan Vegetables
4 Serves
0:10 prep
0:22 cook
Lemon Crumbed Fish & Moroccan Vegetables

Crunchy lemon crumbed fish served with fragrant vegetables.

4 serves
0:10 prep
0:22 cook

Ingredients

  • 425g packet frozen Birds Eye Oven Bake Fish - Lemon Crumb
  • 2 teaspoons oil
  • 1 red onion, cut into 8 wedges
  • 2 small zucchini, thinly sliced
  • 1 small red capsicum, thinly sliced
  • 2 teaspoons Moroccan seasoning
  • ¼ cup slivered almonds
  • 1 cup rocket leaves
  • 2 tablespoons baby mint leaves
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Instructions

Step 1

Cook frozen Birds Eye Fish Fillets following packet directions.

Step 2

Meanwhile, heat oil in a frypan, add onion, zucchini, capsicum and stir fry for 1-2 minutes or until vegetables are just tender.

Step 3

Stir in Moroccan seasoning and almonds and cook for 1-2 minutes, until fragrant and almonds are lightly toasted.

Step 4

Toss rocket and mint through vegetables and serve with cooked fish.

Tip Serve garnished with lemon or lime wedges.