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Blue-eye with a gluten-free herb crust

Name: Blue-eye with a gluten-free herb crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 slices gluten-free bread, crusts removed; 2 tablespoons chopped basil leaves; 2 teaspoons chopped thyme leaves; 2 tablespoons grated parmesan; Grated zest of 1/2 lemon; 1 eggwhite, lightly beaten; 4 x 175g skinless blue-eye fillets; 1 tablespoon extra virgin olive oil; 3 cups (360g) frozen peas; 2 cups mixed salad leaves

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Serve this crunchy topped blue-eye fish with peas and green salad for a complete family meal.

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

Method

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.