Gluten-free crunchy baked fish with corn salad

Gluten-free crunchy baked fish with corn salad


Gluten-free corn chips are an unexpected coating for this oven-baked fish, served with the Mexican-inspired flavours of chargrilled corn, lime and tomato. Add diced avocado and a finely chopped fresh jalapeño chilli to the corn salad for an extra flavour boost.

The ingredient of Gluten-free crunchy baked fish with corn salad

  1. 2 corn cobs, husk and silk removed
  2. 175g punnet mini capsicums
  3. 1/4 cup extra virgin olive oil
  4. 250g cherry tomatoes, quartered
  5. 1 1/2 tablespoons lime juice
  6. 1/2 cup chopped fresh coriander leaves
  7. 800g firm white fish fillets
  8. 1/4 cup gluten-free plain flour
  9. 2 tablespoons milk
  10. 1 egg, lightly beaten
  11. 4 cups gluten-free corn chips, crushed (see note)
  12. 2/3 cup gluten-free mild salsa

The instruction how to make Gluten-free crunchy baked fish with corn salad

  1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place corn and capsicum in a large bowl. Add half the oil and toss to coat. Heat a large chargrill pan over high heat. Cook corn and capsicum, turning, for 8 minutes, or until tender and charred.
  2. Using a sharp knife, remove the kernels from corn cobs. Transfer to a large bowl. Halve and seed capsicums. Roughly chop. Add to the bowl with tomato, lime juice, coriander and remaining oil.
  3. Cut fish into 3.5cm x 10cm pieces. Place flour on a plate. Combine milk and egg in a shallow bowl. Place crushed corn chips on a plate. Coat 1 piece of fish in flour, shaking off excess. Dip in egg mixture. Coat in corn chips. Place on prepared tray. Repeat with remaining fish, flour, egg mixture and corn chips.
  4. Bake fish pieces for 10 to 12 minutes or until golden and cooked through. Serve with corn salad and salsa.

Nutritions of Gluten-free crunchy baked fish with corn salad

fatContent: 591.525 calories
saturatedFatContent: 26.1 grams fat
carbohydrateContent: 6.5 grams saturated fat
sugarContent: 41.2 grams carbohydrates
cholesterolContent: 45.6 grams protein
sodiumContent: 140 milligrams cholesterol

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