I love fish and it agrees with my stomach. Gluten-free fish and chips can be good but as my stomach has been disordered, I thought I would go with a thick fillet of cod. The topping is made up of vegan cheese, grated shallots and finely chopped mushrooms. Instead of grating or chopping I used an electric mini-chopper.
Instead of onions you could use breadcrumbs, I didn’t use a recipe for this, as it’s a mix of food I wanted to eat last night.
Ingredients (per 1 portion):
- 6-8 ounce thick fish fillet
- Half a cup of each of grated vegan cheese, shallots and mushrooms.
- Fresh/dried herbs and black pepper
- 1 free-range egg
1.) Preheat the oven to 200C/180C (fan assisted oven)
2.) Place the shallots and mushooms into the electric mini chopper.
3.) Add the vegan cheese to the chopped shallots and mushrooms.
4.) Season the topping mixture with fresh/dried herbs and black pepper.
5.) Bind the topping together with about a third of a beaten egg.
6.) Place the fish fillet in a dish; flat side up. Pile the topping onto the surface and pat in place.
7.) Bake for 20-25 minutes depending on the thickness of the fish fillet and how crisp you like the topping.
8.) Then serve with your chosen sides; my preference is sweet potatoes and broccoli.
N.B. If there is topping left over it makes a good sandwich toasted under the grill.