Crunchy top haddock - wheat free recipe

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
vegetarian no
Wheat free Crunchy top haddock

serves 2

2 haddock fillets
¼ tsp olive oil
100 g greek yogurt
½ lemon, squeezed for juice
½ lemon, finely grated peel
75 g tortilla chips
50 g cheese, grated
1 tsp dried mixed herbs
conversion charts

Preheat oven: 180°C, 350°F, Gas 4

1. Lightly oil the base of an oven proof dish. Place the haddock fillets in the dish.
2. Squeeze the lemon juice generously over the haddock . Then mix the grated lemon peel with the greek yogurt, and spread completely over the fish.
3. In a plastic bag put the tortilla chips and crush them up until they look rather like large breadcrumbs. Add the cheese and herbs and shake the bag well to mix.
4. Thickly spread the tortilla chip mix over the top of the greek yogurt, ensuring the fish have a complete coating.
5. Oven bake for 30 minutes.


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