reheat oven to 180 degrees, or as per packet instructions. Cover a large baking tray with foil and lightly spray it with olive oil. Add the fish and chips to the tray and lightly spray them with olive oil before placing the tray in the oven. Cook for 18 minutes, or as directed.
Meanwhile, chop the carrot, red onion and tomato. Toss the mixed leaf salad, tomato and carrot together, and add the oil and vinegar.
Carefully remove the tray from the oven and serve up the fish, chips and salad.
Fast and healthy tips!
Keep a few healthy frozen meals handy at home, for example Lite n Easy’s crumbed fish, or TLC’s Crumbed fish with seasoned wedges (1950kJ), to help prevent late night trips to fast food restaurants.
Try grilling or baking fresh fish instead of cooking crumbed or battered fish for a healthier option.
Try roasting veggies and fish together for an easy dinner, for example cubed potatoes and sweet potato, cherry tomatoes, capsicum. Pre-steam potatoes and sweet potatoes before baking to speed up the cooking time.