Wholesome Crusted Flathead | Page 7Yum Gluten Free

WHOLESOME CRUSTED FLATHEAD

{ “THERE’S NOTHING MORE AUSSIE THAN FISH AND CHIPS. WITH HELGA’S GLUTEN FREE SUNFLOWER & RED QUINOA, YOU CAN MAKE THE HENLEY’S WHOLEFOODS FISH AND CHIPS THAT TASTE A WHOLE LOT BETTER THAN THE LOCAL CHIPPIE. PLUS, YOU CAN REST EASY KNOWING IT’S GLUTEN AND DAIRY FREE. WE THINK THAT’S A GREAT EXCUSE FOR A SECOND HELPING!” SOPHIE HENLEY, HENLEY’S WHOLEFOODS. }

Contributor: Helga’s

{ INGREDIENTS }

5 slices Helga’s Gluten Free Sunflower & Red Quinoa bread

1/3 cup extra virgin olive oil

1/2 cup chopped parsley leaves

1 long chilli, finely chopped (remove and discard seeds)

2 cloves garlic, chopped

1/3 cup pine nuts

Sea salt and ground black pepper

750g flathead fillets, halved if large

Olive oil spray

QUICK LEMON MAYONNAISE

2 egg yolks, at room temperature

1/4 teaspoon sea salt

1 teaspoon Dijon style mustard

1 tablespoon lemon juice

100ml vegetable oil

100ml extra virgin olive oil

TO SERVE

Lemon wedges

Sweet potato chips

Green salad

{ METHOD }

Preheat oven to 180C.

Tear bread into rough pieces and place on a large baking tray. Drizzle with 2 tablespoons of the olive oil and toss to coat. Bake 12 minutes or until toasted. Place bread pieces in a food processor along with parsley, chilli, garlic, pine nuts, salt and pepper and the remaining olive oil, and process into rough crumbs.

Line the oven tray with baking paper and place flathead fillets onto the paper. Evenly pile and compress the breadcrumb mixture on top of fillets. Spray with olive oil. Bake 10 minutes or until flesh is just cooked through and crust has browned.

Meanwhile, to make lemon mayonnaise, place egg yolks, salt, mustard and lemon juice in a tall jug. Combine oils and pour on top of egg yolks. Place a stick blender into the bottom of the jug. Blend for 10 seconds, then slowly draw the stick blender up, thus pushing remaining oil into the emulsion. Season with extra lemon juice, mustard and salt, to taste.

Serve fish with lemon mayonnaise, sweet potato chips and a green salad.