Crunchy Fish Dippers & Rainbow Veggie Fries
with Garlic Aioli
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
1
Capsicum
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Potato
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
Sweet Potato
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut zucchini, parsnip and sweet potato into fries. Slice capsicum into strips.
• 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 golden crumbed fish fingers and sesame veggies fries between plates. Serve with garlic aioli. Enjoy!
