Double Crunchy Fish Fingers & Rainbow Veggie Fries
with Tomato Relish
- 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!
Ingredients
1
Beetroot
1
Capsicum
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat)
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
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, 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. Cook in batches if your pan is getting crowded. 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 and tomato relish. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Ease of prep: One reviewer found the veggie cutting fiddly and moved them to an air fryer when the oven was taking too long.
- Portions: One reviewer felt the potato portion was on the small side and would have preferred a larger or second potato.
- Suggestions: One reviewer preferred tartare sauce over the tomato relish as an accompaniment to the fish fingers.
