2 out of
small Red Cabbage, shredded
small Green Cabbage, shredded
Apple Cider Vinegar
Salt and Pepper
- Scrub the potatoes and pierce the skin several times with a fork. Rub the skin with olive oil and salt. Place the potatoes in the oven preheated to 180°C and bake for 90 minutes
- Cook the Birds Eye Breaded Cod Fillets according to package directions.
- In a small bowl, combine Greek yoghurt, vinegar, sugar, salt and pepper and whisk until smooth. Place shredded vegetables in a large bowl and pour Greek yoghurt dressing mixture over top. Toss to coat the vegetables with the sauce.
- Slice the potato down the center and top with coleslaw. Serve with Birds Eye Simply Breaded Cod Fillets.