This light & creamy combination of yogurt and mayonnaise provides a delicious wheat-free crust for any fish or chicken filets. This quick topping can be flavored with many condiments, such as pesto, harissa or garam masala, and enhanced with additions such as fresh herbs or nuts.
INGREDIENTS
olive oil
2 firm fillets of salmon (cod or haddock)
kosher salt and freshly ground pepper
1/2 tablespoon Greek-style yogurt
grated zest of 1 lime, plus a squeeze of juice
lime wedge to serve
1/2 tablespoon furikake or sesame seeds
1/2 tablespoon chopped chives
METHOD
- Preheat over to 180˚C / 350˚F / Gas Mark 4
- Brush an ovenproof dish lightly with olive oil to prevent sticking. Place filet in the dish and lightly season each with salt and pepper.
- Mix the mayonnaise, yogurt, lime zest and juice, furikake/sesame seeds and chives together in a bowl.
- Top the fillets with this mixture to form a crust about 5mm / 1/4" thick.
- Cover with foil and place in the oven for 10 minutes, then remove the foil and leave in the oven for a further 5 minutes, or until golden and bubbling, and the fish is cooked through.
- Serve with lime wedges on the side.
Flash Cooking: Fit Fast Flavours for Busy Bodies - Quadrille Press - Originally Published 2011
A collection of ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible - flash food is not just a way of cooking, but a way of life.
