Crunchy Fish Fingers & Rainbow Veggie Fries
with Tomato Relish & Garlic Aioli- Fish
- Gluten
- Soy
- Wheat
- Eggs
- 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!
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: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)
1
Sweet Potato
1
Zucchini
1 packet
Tomato Relish
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, beetroot and 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.
Little cooks: Take charge by sprinkling over the sesame seeds and tossing the fries!
• 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 rainbow veggies fries between plates.
• Serve with garlic aioli and tomato relish. Enjoy!
Little cooks: Help transfer the sauces into bowls!
