Blue-eye with a gluten-free herb crust

Recipe: Blue-eye with a gluten-free herb crust


  • 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


  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.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)