Serves
3
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 250g packet frozen Birds Eye Air Baked Flathead
- 1 small cauliflower, cut into florets
- 400g can Edgell Chick Peas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped fresh parsley
- Zest of 1 lemon, plus extra wedges for serving
- ¼ cup toasted flaked almonds
- ½ cup dill yoghurt, for serving
Birds Eye Air Baked Flathead 250g
Chick Peas
Method
STEP 1Place frozen Birds Eye Air Baked Flathead on a baking paper lined tray.
STEP 2
Combine cauliflower, Edgell Chick Peas and oil in a bowl. Toss to coat, season to taste and place on a baking paper lined tray.
STEP 3
Place both trays in a preheated oven at 220°C and cook for 18-20 minutes.
STEP 4
Combine cauliflower with parsley and lemon zest, sprinkle over toasted almonds. Serve with fish and lemon wedges.
Tips
For extra veggies, add broccoli to the cauliflower mix.
Birds Eye Air Baked Flathead 250g
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