Breaded Fish with baked potato and no-mayo coleslaw
Chef:
Birds Eye
Prep:
15 mins
Cook:
60 mins
Simple and tasty, this dinner is a winner!
2 Birds Eye Simply Breaded Cod Fillets
2 large potatoes
1 tbsp olive oil
1/4 small red cabbage, shredded
1/2 small green or white cabbage, shredded
1 carrot, shredded
125g Greek yogurt
3 tbsp apple cider vinegar
1 tbsp sugar
Lemon wedges
Salt and pepper
Scrub the potatoes and pierce the skin several times with a fork. Rub the skin with olive oil and salt. Place the potatoes in the oven preheated to 180°C and bake for 60 minutes or until fully cooked.
Oven bake the Birds Eye Simply Breaded Cod Fillets according to package instructions.
In a small bowl, combine Greek yogurt, vinegar, sugar, salt and pepper and whisk until smooth. Place shredded vegetables in a large bowl and pour Greek yogurt dressing mixture over top. Toss to coat the vegetables with the dressing.
Slice the potato down the centre and top with coleslaw. Serve with Birds Eye Simply Breaded Cod Fillets and a wedge of lemon.
Serves
2
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Family Dinners, Healthy, Kids Food
Level of Difficulty
Easy
Create the taste of the at home with Birds Eye 100% Cod Fillets. Find out more about the delicious range here.
