Salt and Vinegar Haddock Bites with crispy roasted potatoes, peas and carrots
- 50 minutes
- 4 people
Enjoy this easy peezy midweek dinner option, enjoying our NEW Salt and Vinegar Haddock Bites with some crispy roasted potatoes, peas and carrots. Our Haddock Bites are a source of protein and are made with Irish caught fish.
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Ingredients
2 packets Donegal Catch Salt and Vinegar Haddock Bites
700 grams potatoes, cut into wedges
Salt and freshly ground black pepper
3 tablespoons olive oil
150 grams Green Isle Garden Peas
3 carrots, peeled and roughly chopped
Instructions
- Preheat oven to 200 C / 180 C fan.
- Add the potato wedges to a large pan of cold, salted water and set over a high heat. Bring to the boil and boil for 5 - 7 minutes then drain and set aside to steam for 10 minutes.
- When the potatoes have steamed, toss them with the olive oil and a good pinch of salt and pepper. Place onto a baking tray and put into the oven for 15 minutes.
- After 15 minutes place the Donegal Catch Salt and Vinegar Haddock Bites onto a separate tray and add to the oven alongside the wedges. Cook the wedges and bites for 20 minutes, until the bites are cooked through and piping hot.
- Whilst they cook bring a separate pot of salted water to the boil. 10 minutes before the end of the cook time, add the carrots to the water and cook for 5 minutes then add the peas and cook for a further 4 minutes. Drain and serve with the wedges and Salt and Vinegar Haddock Bites.
