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 South American Flathead Fillet Lightly Crumbed 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.
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