Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free
Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys crumbed fish with garlic mushrooms, gluten, dairy, egg & soy-free. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few components. You can cook vickys crumbed fish with garlic mushrooms, gluten, dairy, egg & soy-free using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free:
  1. Get 1 tbsp oil
  2. Make ready 3 clove garlic, crushed
  3. Get 250 grams chestnut mushrooms, sliced thickly
  4. Prepare 1 small handful chopped parsley
  5. Make ready 4 white fish fillets around 140g each
  6. Get 50 grams grated cheese (coconut milk cheese in my profile)
  7. Take 1 slice gluten-free brown bread, a thick slice, torn into small pieces (recipe listed in my profile, vic20adamant)

Beat the egg and mustard in a shallow bowl. Dip each fillet first in the egg, letting the excess drip off, then lay in the breadcrumbs to coat. Heat the oil in a large, non-stick frying pan over a medium-high heat. Pull the stalks from each mushroom.

Instructions to make Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free:
  1. Heat the oil in a large frying pan then fry the garlic and mushrooms off for 5 minutes over a medium heat until softened but not coloured
  2. Mix the parsley in then move this over to one side of the pan
  3. Add the fish, season with salt and pepper then spoon the mushroom mix over the top of the fish
  4. Preheat the grill/broiler to medium
  5. Sprinkle the bread pieces and cheese over the fish and put under the grill for 5 minutes or until the fish flakes easily
  6. Serve with a nice salad and boiled potatoes

Heat the oil in a large, non-stick frying pan over a medium-high heat. Pull the stalks from each mushroom. Finely chop the stalks and place them in a bowl with the butter, garlic and parsley. Season lightly with black pepper and mix the ingredients together. Wet a paper towel and clean your mushrooms by wiping and patting them.

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