Fish Finger Spice Bag
Chef:
Birds Eye
Prep:
10 mins
Cook:
30 mins
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
