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.

Recipe «Blue-eye with a gluten-free herb crust» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.