Haddock topped with Red Pesto Crumb & Cauliflower Rice

Ingredients

 1 Bag of Donegal Catch Haddock fillets 380g

 1 Bag Green Isle Cauliflower Rice 320g

1 Bag of Green Isle Simply Steam Broccoli, Cauliflower & Carrots Country Mix 480g

120g breadcrumb

140g red pesto

Lemon wedge & parsley springs to garnish

Method

1. Mix the breadcrumb with 120g of the red pesto. Set aside.
   
   
2. Place each Haddock fillet onto a piece of tin foil on a baking tray.
   
   
3. Spread the remaining 20g of red pesto on top of the fillets and top with the crumb mix. Seal up the tin foil and bake for 25 -28 minutes at 200⁰C/ Fan 190⁰). After 15 minutes open up the tin foil to let the crumb crisp.
   
   
4. Place 1 individual cauliflower rice steam bag at a time unopened print side up and microwave for 3 mins each at 850 W, repeat this step for second steam bag.
   
   
5. Then place 2 simply steam bags unopened printed side up and microwave for 4 ½minutes at 850W. Repeat this step with the remaining 2 bags
   
   
6. Plate up the cauliflower rice first, place the haddock on top and serve with a side of the simply steam baby carrots, broccoli and cauliflower.
   
   
7. Garnish with a wedge of lemon and some parsley.