Recipe

CRUMBED FLATHEAD WITH SPICED BROCCOLINI® & BABY BEETROOT

2
Serves
10 MINS
Prep Time
20 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 1 bunch Broccolini®, trimmed and cut in half lengthways
  • 270g packet Frozen Birds Eye Flathead – Original Crumb
  • 425g can Edgell Baby Beetroot
  • Spray Oil
  • 2 tbs natural yoghurt
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 1/4 tsp ground cumin
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbs pine nuts, toasted
  • Lemon wedges, for serving
  1. Cook frozen Birds Eye Flathead following packet directions.
  2. Place Broccolini® and Edgell Baby Beetroot on a baking paper lined tray. Spray with oil. In the last 10 minutes of the fish cooking time, place Broccolini® and beetroot in the oven and cook for 10 minutes or until Broccolini® is browned and beetroot has warmed through.
  3. Meanwhile, combine yoghurt, olive oil, lemon juice and cumin to make dressing. Season to taste.
  4. Place Broccolini® and beetroot on plates, sprinkle with herbs and pine nuts. Drizzle with dressing. Serve Broccolini® and beetroot with cooked flathead and lemon wedges.
Tip: Roasted Broccolini® has a delicious nutty flavour and is great addition to homemade pizzas, and warm winter salads.