Crunchy top haddock - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
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 |
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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