Crispy fish fillets with garlic and chive aioli served with a roast tomato and rocket salad.
4 roma tomatoes, cut into 4 lengthways |
Cook I&J Light & Crispy Fish Fillets in Original Crumb as per packet directions.
Place the tomatoes on a baking tray, spray with oil, season and bake in a hot oven 200°C for 20-25 minutes or until crisp around the edges. Cool slightly.
Combine the KRAFT® Egg Mayonnaise Omega 3, chives and garlic. Set aside.
Toss together the rocket and basil and divide between serving plates, then top with the tomatoes. Place the fish onto the plates and serve with a dollop of Garlic and Chive Aioli. Serve immediately.
| Qty per serving | QTY PER 100g | |
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Crispy fish fillets with garlic and chive aioli served with a roast tomato and rocket salad.
4 roma tomatoes, cut into 4 lengthways
Olive oil spray
Salt and freshly ground black pepper, to taste
½ cup KRAFT® Egg Mayonnaise Omega 3
1 tablespoon finely snipped chives
1 clove garlic, crushed
80g baby rocket
½ cup chopped basil
4 pieces I&J Light & Crispy Fish Fillets in Original Crumb, cooked as per packet directions
Cook I&J Light & Crispy Fish Fillets in Original Crumb as per packet directions.
Place the tomatoes on a baking tray, spray with oil, season and bake in a hot oven 200°C for 20-25 minutes or until crisp around the edges. Cool slightly.
Combine the KRAFT® Egg Mayonnaise Omega 3, chives and garlic. Set aside.
Toss together the rocket and basil and divide between serving plates, then top with the tomatoes. Place the fish onto the plates and serve with a dollop of Garlic and Chive Aioli. Serve immediately.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au