Crunchy Fish Fingers & Rainbow Veggie Fries

Eat the Rainbow

with Garlic Aioli

31 min

Difficulty: 1/3

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! *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.*

Allergens

Milk

Brazil nut

Wheat

May contain traces of allergens

Soy

Almond

Pecan

Walnut

Pistachio

Macadamia

Peanuts

Hazelnut

Pine nut

Cashew

Sesame

Eggs

Gluten

Fish

Utensils

Large Non-Stick Pan

Baking Paper

Tags

Family

Dinners

Ingredients

Garlic aioli

1 packet

Crumbed basa

280 g

Sesame seeds

1 sachet

Zucchini

Potato

Sweet potato

Carrot

Beetroot

Lemon

Olive oil

1 drizzle

Preparation

• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini, sweet potato, potato, carrot and beetroot into fries.
• Slice lemon into wedges.

• 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 crunchy fish fingers and sesame veggies fries between plates.
• Top with a dollop of garlic aioli. Serve with lemon wedges. Enjoy!

Nutrition per serving

686

kcal

Calories

2870

Energy (kJ)

36.3

Fat

7.8

of which saturates

62.8

Carbohydrate