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Chef Imelda Tynan’s baked fillet of fish and a zingy gluten free lime cake

Imelda Tynan's delicious gluten free lime cake.

Imelda Tynan's delicious gluten free lime cake.

This week I have chosen a nice and simple way to cook a main course using fresh fish and easy ingredients. Anyone who grows carrots in their garden will appreciate the wonderful flavour and taste that you will get from them and this recipe is a really delicious way to cook them. You will absolutely love our zingy gluten free lime cake. A spoonful of crème fraiche when serving will complement the tartness of the lime.

Baked Fillet of Fish

2lb White Fish,

e.g. Cod, Sea Bass, Plaice

3tbsp Olive Oil

6oz Plain Flour

6oz Breadcrumbs

3 Free Range Eggs

1tbsp Fresh Herbs, Thyme, Rosemary & Parsley, chopped really small.

1 Clove Garlic, crushed

Salt & Pepper

Lemon Wedges

Preheat the oven 200⁰C, and place a baking tray in the oven to heat. Mix the herbs with the breadcrumbs (by adding the fresh herbs to the breadcrumb mix you will get a crispier coating on the fish), and spread over a flat plate, season the flour with the salt and pepper and spread over another plate, next whisk the eggs together in a bowl and add in the crushed garlic.

Dip each fish fillet into the flour, then the egg and finally into the breadcrumbs, ensuring they are fully coated on both sides. Place on the hot baking tray, drizzle over olive oil, turn the fillet and drizzle again with the olive oil. Bake in the oven for 10 minutes turn and bake for a further 5 minutes until the fillets are cooked. Serve with a wedge of lemon.

Creamy Fresh Baby Carrots

2½lb Fresh Baby Carrots

1oz Butter

100ml Cream

2tbsp Fresh Parsley, chopped

Place the carrots in boiling water, return to the boil and simmer for 10 minutes until soft on the outside but a little firm on the inside, drain. Melt the butter in a frying pan and add the carrots and the parsley and sauté until the butter begins to turn golden, then add the cream and allow to reduce a little, serve hot. This dish will only be delicious if you use fresh home grown baby carrots, other carrots will not have the same flavour.

Gluten Free Lime Cake

7oz Butter

7oz Golden Castor Sugar

3 Large Free Range Eggs, lightly beaten

3½oz Ground Almonds

1¾oz Brown Rice Flour

1tsp Gluten Free Baking Powder

2tbsp Lime Juice

Grated Zest of 2 Limes

For the Drizzle

3½oz Icing Sugar, sieved

2tbsp Lime Juice

2tbsp Desiccated Coconut

Preheat the oven to 170⁰C and grease and line a 2lb loaf tin. Cream together the butter and sugar then add the eggs, almonds, rice flour, baking powder and lime juice, (make sure to use only 2tbsp of lime juice at this stage and keep another 2tbsp for the icing), and beat until everything is combined. Fold in the zest.

Spoon into the greased loaf tin and bake for 40 to 45 minutes until golden brown and firm to touch. Cool on a wire rack. While the cake is baking put the coconut on a tray into the oven and allow to turn golden. When the cake is cooled mix the icing sugar and lime juice together and drizzle over the top of the cake. then sprinkle on the coconut.

 

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