No matter how old you are, nuggets and nachos are always a winning combo!
Fish Nachos
- Serves 3-5
- Prep: 20-25 min
- Cook 30-50 min
Fish Nachos
- Serves 3-5
- Prep: 20-25 min
- Cook 30-50 min
No matter how old you are, nuggets and nachos are always a winning combo!
Ingredients
- For the pea guacamole:
- 1½ C (250g) frozen peas
- 1 large avocado
- 1 Tbsp (15ml) lime juice
- 5 mint leaves
- salt and pepper
To serve:
- 30 (600g) Sea Harvest Fish Nuggets
- 100g corn tortilla chips
- ½ C (100g) cheddar cheese, grated
- 1 C (150g) sugar snap peas
- 8 lime wedges
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Method
- To prepare the pea guacamole, bring a saucepan of salted water to the boil over medium heat. Add the peas and cook lightly until tender, 2-3 minutes. Strain and refresh the peas in cold water. Add the peas and the remaining ingredients for the pea guacamole to a food processor and blend until chunky. Season to taste. Cover and refrigerate until needed.
- To serve, preheat the oven to 200 °C. Arrange the Sea Harvest Fish Nuggets on a baking tray and bake until golden and crisp, 12 minutes.
- Line a baking tray with baking paper. Arrange the nachos in an even layer and sprinkle the cheese on top. Bake until melted, 2-3 minutes. Season lightly.
- Serve the cheesy nachos and crisp Sea Harvest Fish Nuggets with the pea guacamole for dipping. Serve with sugar snap peas and lime wedges on the side.
How do I BAKE fish?
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
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