Fish & Sweet Potato Slido’s

Pickled Red Onions

⅔ c white wine vinegar

2 tsp sugar

1 medium red onion, thinly sliced


Lemon & Dill Mayo

1 egg

1 c canola oil

1 tbspn mustard

2 tbspn lemon juice

½ tsp salt

½ tsp pepper

2 tbspn fresh dill, finely chopped



8 frozen fish bites

8 frozen Sweet Potato Slido’s or Sliced Kumara, approx 10mm thick

1 avocado, peeled and sliced

fresh rocket leaves

fresh parsley leaves

lemon wedges

fresh dill fronds

Pickled Red Onions
Heat the vinegar in a small saucepan with the sugar until dissolved. Add the red onion to a jar, and pour over the heated vinegar. Mix regularly to ensure the onions are coated. Seal when cool and refrigerate.
Lemon + Dill Mayo
Place all dressing ingredients except the dill in a bowl, and mix with a stick blender until combined.
Fold through the chopped dill, and refrigerate until ready to serve.
Cook the fish bites in the oven according to the pack instructions.
Heat a fry pan over a medium heat with 2 tbspn canola oil. Add the Sweet Potato Slido’s and cook for a few minutes on each side until cooked through and crispy.
Place two Slido’s on each plate, and top with rocket, herbs, avocado slices, fish bites, pickled red onions, and lemon & dill mayo. Top with extra dill fronds and lemon wedges. Serve immediately with extra pickled onions and mayo on the side.