Crumbed Snapper with Cauliflower Tabbouleh
Recipe provided by BIRDS EYE
Serves 2
Ingredients
270g packet frozen Birds Eye Snapper - Original Crumb
500g packet frozen Birds Eye Cauliflower Veggie Rice
1 tomato, deseeded and chopped
¼ cup each finely chopped fresh mint and parsley
½ small red onion, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Lemon wedges, for garnish
Method
Cook frozen Birds Eye Fish following packet directions.
Meanwhile, cook frozen Birds Eye Veggie Rice following microwave packet directions. Remove excess moisture from veggie rice and spread on a tray to cool.
Combine tomato, herbs and onion with cooled veggie rice. Combine oil and lemon juice to make a dressing. Season to taste and pour over tabbouleh.
Serve cooked fish with tabbouleh and garnish with lemon wedges.
Tips
For a Middle Eastern influence, add ¼ cup Greek style yoghurt and ½ teaspoon each of ground cumin and crushed garlic to the dressing.