With the arrival of autumn and shorter evenings, it’s a great time to get the family together for evening mealtimes. It’s a super way to engage with the kids, it’s a brilliant healthy eating habit and with everyone involved, it can be fun too.
Keeping the evening meals simple means you'll have more time to enjoy each other's company, and you can even get the kids involved. Donegal Catch has put together quick and tasty recipes that are easy to prepare for all the family to enjoy including the latest additions to the Donegal Catch range including Haddock Bites.
The Donegal Catch frozen fish range is the perfect time saver, removing food prep, reducing food waste and encouraging families to increase their weekly consumption of fish, without having to compromise on taste.
A great source of protein, the Salt & Vinegar Irish Haddock Bites are made with 100% Irish haddock fillets and are coated in a crispy salt & vinegar flavoured batter to make the perfect taste combination for an authentic 'chip shop' flavour. Pack your freezer with the latest additions to the Donegal Catch range and you’ll always have quick and easy lunch or dinner options.
Working closely with fish suppliers to bring great tasting fish and supporting responsible fishing practices, Donegal Catch is encouraging Irish households across the country to eat at least two portions of fish a week, with the help of top tips from dietician and mum, Orla Walsh, along with quick and tasty recipes that are easy to prepare for all the family to enjoy available from www.donegalcatch.ie/recipes/.
Haddock Bites with Green Vegetable Medley & Sweet Potato Wedges
Serves: 4
Total time: 50 minutes
- 1 packet Donegal Catch Salt and Vinegar Haddock Bites
- 500 grams sweet potatoes, cut into wedges
- 1 teaspoon chilli flakes
- 1 tablespoon thyme leaves, roughly chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 150 grams broccoli florets
- 100 grams Green Isle Frozen Peas
- 4 spring onions, roughly chopped
Method:
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Pre-heat Oven to 220°C / FAN 180 °C / Gas Mark 6.
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Add the potato wedges to a large bowl and add the chilli flakes, thyme leaves, half of the chopped garlic, 2 tablespoons of the olive oil and a pinch of salt and pepper. Mix to combine well, making sure all of the wedges are coated then lay out, skin side down, on a baking tray. Bake in the oven for 30 - 40 minutes until soft on the inside but crisp on the outside.
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Place the Salt and Vinegar Haddock Bites on a baking tray on the top shelf of a pre-heated oven for 20-23 mins. Turn halfway through cooking time.
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Bring a large pot of salted water to the boil and add the broccoli and peas. Cook for 4 minutes until al dente then drain.
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Just before serving, place a wok over a high heat and add the remaining tablespoon of olive oil and the remaining half of chopped garlic. Cook for 30 seconds then add the broccoli, peas and spring onions. Stir fry for 1 - 2 minutes until warmed through and fragrant and then serve with the sweet potato wedges and the Salt and Vinegar Haddock Bites.
For more delicious recipes visit – www.donegalcatch.ie
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