Crunchy Fish Fingers & Rainbow Veggie Fries
with Garlic Aioli- Eggs
- Fish
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed fish fingers and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power! *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.*
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Zucchini
1
Potato
1
Sweet Potato
1
Carrot
1
Beetroot
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini, sweet potato, potato, carrot and beetroot into fries.
• Slice lemon into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over
sesame seeds (see ingredients), season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 mins left, heat a large frying pan over medium-high
heat with enough olive oil to coat the base.
• When oil is hot, cook crumbed basa until golden and cooked through,
2-3 minutes each side.
• Transfer to a paper towel-lined plate and season with salt.
• Slice crumbed fish.
• Divide crunchy fish fingers and sesame veggies fries between plates.
• Top with a dollop of garlic aioli. Serve with lemon wedges. Enjoy!
