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Healthy Bites > Gluten free recipe 5: Crunchy topped blue-eye fish with peas and green salad for a complete family meal.

4 slices gluten-free bread, crusts removed
2 tbs chopped basil leaves
2 tsp chopped thyme leaves
2 tbs grated parmesan
Grated zest of 1/2 lemon
1 eggwhite, lightly beaten
4 x 175g skinless blue-eye fillets
1 tbs extra virgin olive oil
3 cups (360g) frozen peas
2 cups mixed salad leaves

Step 1
Preheat the oven to 200°C. Line a baking tray with foil, then lightly grease.
Step 2
Pulse the bread in a food processor to form rough crumbs. Add herbs, parmesan, lemon zest and eggwhite, season with salt and pepper, then pulse until just combined.
Step 3
Brush the top of each fish fillet with a little oil and press some crumb mixture onto each fillet. Transfer to the tray. Bake for 10-12 minutes until the fish is cooked through and the topping is golden. Remove from the oven, cover loosely with foil and rest for 5 minutes.
Step 4
Meanwhile, cook peas in a saucepan of lightly salted boiling water for 2-3 minutes until just tender, then drain.
Step 5
Divide the peas and fish among plates and serve with salad leaves.

November 24, 2013 | Registered CommenterMaryan Raffaello