Crumbed Snapper with Cauliflower Tabbouleh

Recipe provided by BIRDS EYE

e.

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

1. Cook frozen Birds Eye Fish following packet directions.

2. Meanwhile, cook frozen Birds Eye Veggie Rice following microwave packet directions. Remove excess moisture from veggie rice and spread on a tray to cool.

3. 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.

4. 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.