Blue-eye with a gluten-free herb crust

Cooking Fish Blue-eye with a gluten-free herb crust

Serve this crunchy topped blue-eye fish with peas and green salad for a complete family meal. See notes section for Low FODMAP diet tip.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat the oven to 200°C. Line a baking tray with foil, then lightly grease.
  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.
  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.
  4. Meanwhile, cook peas in a saucepan of lightly salted boiling water for 2-3 minutes until just tender, then drain.
  5. Divide the peas and fish among plates and serve with salad leaves.

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

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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