5 mins
preparation
1 h 20 mins
cooking
2
Servings
We have created a simple recipe that we’re sure you’ll love! Quick, simple and easy to prepare. Try our delicious breaded cod fillets with a tasty baked potato filled with coleslaw.
Our method
- Scrub the potatoes and pierce the skin several times with a fork. Rub the skin with olive oil and salt. Place the potatoes in the oven preheated to 180°C and bake for 90 minutes
- Cook the Birds Eye Breaded Cod Fillets according to package directions.
- In a small bowl, combine Greek yoghurt, vinegar, sugar, salt and pepper and whisk until smooth. Place shredded vegetables in a large bowl and pour Greek yoghurt dressing mixture over top. Toss to coat the vegetables with the sauce.
- Slice the potato down the center and top with coleslaw. Serve with Birds Eye Simply Breaded Cod Fillets.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2 out of
4 Large Cod Fillets in Breadcrumbs
2
large Potatoes
1
tablespoon
Olive Oil
1/4
small Red Cabbage, shredded
1/2
small Green Cabbage, shredded
1
Carrot, shredded
125
g
Greek Yoghurt
3
tablespoons
Apple Cider Vinegar
2
tablespoons
Sugar
Salt and Pepper
