Name: Crisp & Chunky cheesy sailboats
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 x 500 g Sea Harvest Crisp & Chunky; 250 g mixed vegetables frozen; cooked according to the packaging instructions; 6 pieces of pre-sliced cheddar cheese; 2 kebab sticks cut in half; 2 baby tomatoes halved; 1 slice of cucumber cut into quarters; 1 large carrot cut into rounds; small cookie cutters in various shapes

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Ingredients (8)

Fish

1 x 500 g

Sea Harvest Crisp & Chunky

Sailboat decor

250 g	mixed vegetables — frozen; cooked according to the packaging instructions
6 pieces of pre-sliced	cheddar cheese
2	kebab sticks — cut in half
2	baby tomatoes — halved
1 slice of	cucumber — cut into quarters
1 large	carrot — cut into rounds
small	cookie cutters — in various shapes

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Method:

Fish

Preheat the oven to 220 ºC.

Lay frozen 4 Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Sailboat Decor

Use the cookie cutters to punch out shapes and letters from the carrot rounds and two of the cheese slices. Secure a baby tomato half upside down at the top of the kebab stick and top it with a quarter of cucumber to represent a crows nest and a flag. Slice the remaining 4 cheese slices diagonally in half to create two triangle sails for each sailboat.

To assemble, slice the Crisp & Chunky fillets in half lengthways. Place the fish onto a dinner plate. Open the fish and place the sails in between the fish then push them together to hold the cheese in place. Stick the kebab stick into the back piece of the fish sailboat as a mast.

Arrange the cooked veggies at the bottom on the plate to represent the sea and then decorate the plate with your cookie cutout vegetable decorations.