Cut the potatoes in half lengthways, place face-down on a baking tray and drizzle with plenty of olive oil.
Slice the garlic into 8 pieces, chop the rosemary and thyme and sprinkle evenly over the tray of potatoes.
Place the tray in an oven, preheated to 220C (gas mark 4-5) or 200C (if using a fan-assisted oven) for about 20 minutes, or until they become a golden brown.
- Meanwhile, cook the Birds Eye Bread Coated Fish as per the pack instructions.
Wash the vegetables and peel if preferred. Use a spiralizer to make vegetable noodles.
Roast the pine nuts in an ungreased pan, until golden brown.
Bring a pan of salted water to the boil and immerse the vegetable noodles in the boiling water for about 10 seconds. Strain through a colander, pour over cold water and allow to drain.
In a pan, melt the butter over medium heat, until it begins to brown. Put the noodles in the pan and swirl around until heated thoroughly. Add the pine nuts and season to taste.
- Plate up the herby roast potatoes, spiralised vegetable noodles and Birds Eye Breaded Coated Fish and serve.