New Zealand Classic Crumb Hoki Fish Fingers (15 pcs)

• Heat a roasting tray in the oven for a few minutes, then add the potatoes, kumara, oil, capsicum, oregano leaves, garlic and a sprinkle of salt. Mix well and roast for 10 minutesAbout 15 pcs per pack, 400g
• Good source of protein
• Low Sugar
• Good source of Omega-3
• Good for a healthy heart+
• Good for healthy bone & muscles ++

INGREDIENTS
​Hoki (55%), Classic Crumb (45%) [Vegetable Oils, Water, Wheat Flour, Maize Flour, Rice Flour, Sugar, Gluten, Salt, Thickeners (1404, 412), Yeast, Glucose, Soy Protein Concentrate, Garlic Powder, Onion Powder, Colour (160b)].

Contains fish, wheat, gluten & soy.

INGREDIENTS

• 1 pack Sealord Classic Crumb Hoki Fillets
• 2 medium baking potatoes, peeled
• 2 medium kumara, peeled
• 1 tbs polive oil
• 2 red capsicums, sliced
• 2 tbs poregano leaves
• 1 tsp garlic granules
• 2 cups frozen peas
• 1/4 cup warm milk

DIRECTIONS

1. Heat the oven to 190C
2. Cut the potatoes into even sized, small chunks. Cut the kumara into slightly bigger chunks
3. Put into a saucepan with water and bring to the boil. Boil for 3 minutes and then drain well
4. Heat a roasting tray in the oven for a few minutes, then add the potatoes, kumara, oil, capsicum, oregano leaves, garlic and a sprinkle of salt. Mix well and roast for 10 minutes
5. Remove from the oven, stir, and arrange around the outside of the tray. Arrange the fish fillets in the middle of the tray and bake for 18-20 minutes, turning the fish half way
6. While it cooks, bring half a cup of water to the boil and cook the peas for 5 minutes, then drain. Put the milk into the saucepan and heat, then add the peas back, season with salt and pepper, and mash
7. Serve up the mashed peas with the crumbed fish and roasties