Lemon and Parsley Steam Fish with Spinach Salad
- PREP TIME: 5 mins
- COOK TIME: 5 mins
- SERVES: 2
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Ingredients
- 180g packet frozen Birds Eye Steam Fish Fillets- Lemon & Parsley
- 2 cups baby spinach leaves
- ¼ cup finely chopped spring onions
- ½ cup frozen peas, cooked
- ½ cup toasted croutons
Instructions
- Cook frozen Birds Eye Steam Fish following packet directions.
- Combine spinach leaves with spring onions, cooked hot peas and warm toasted croutons.
- Serve cooked fish with spinach salad.
Hint:
To make croutons, cut stale bread into cubes, spray with cooking oil. Place croutons onto an oven tray and place under a preheated grill until golden.
