Fish Finger Spice Bag

Chef: Birds Eye
Prep: 10 mins
Cook: 30 mins
Fish Finger Spice Bag
A fun twist on a takeaway favourite!

6-8 Birds Eye Omega 3 Fish Fingers

For the wedges and veggies

3-4 medium potatoes, washed and cut into wedges

1 onion, sliced

1 red pepper, cut into strips

1 green pepper, cut into strips

Olive oil

For the spice mix

1 tbsp sea salt

1 tsp Chinese five spice

½ tsp garlic powder

½ tsp chilli powder

1 tsp pepper

Optional: red and green fresh chilli, finely sliced

Make the spice mix: Combine all the ingredients.

Make the chips: Heat the oven to 180°C. Coat the potato wedges with olive oil and season with the spice mix. Transfer onto a lined baking sheet and bake for 35 to 40 minutes.

Cook Omega 3 Fish Fingers according to instructions on pack.

In a large wok, heat some oil and add the peppers and onion and a tsp of the spice mix. Saute for 5 to 10 minutes.  

Place the cooked potato wedges and fish fingers in a serving bowl lined with parchment or greaseproof paper. Top with the cooked veggies and sprinkle more seasoning to taste.

Optional: top with red and green fresh chilli, finely sliced.

Serves
2

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Kids Food

Level of Difficulty
Easy

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