Healthier Gluten-Free by Lisa Howard

Author:Lisa Howard
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-12-10T16:00:00+00:00

CHAPTER 9

SIMPLE & SATISFYING MEALS: SAUTÉS, PASTAS, SOUPS & STEWS

Most of the recipes in this chapter can be made with a single pot or pan, and all of them are easy to prepare. Plus, hearty stews, quick stir-fries, and savory pasta dishes are ideal for exploring the wide world of whole grains—from buckwheat to wild rice, you’ll get a taste of their endless possibilities.

PARMESAN-BATTERED FISH & CHIPS

Soy-Free

Like almond flour, grated Parmesan also makes a great coating in lieu of bread crumbs. In this recipe, we’re combining the two. Parmesan has the added advantage of forming a slightly crispy, golden brown “crust” coating, plus Parmesan is so savory that you won’t need to add any salt to your dish. For an Italian twist on this dish, look for imported Parmigiano-Reggiano—it has a sharper, more pronounced flavor.

2 pounds (905 g) red-skinned or fingerling potatoes

Extra-virgin olive oil, for drizzling

Dash of sea salt

Sprinkling of freshly ground black pepper

1 egg*

1/2 cup (45 g) freshly ground almonds (run sliced or slivered almonds through a coffee/spice grinder)

1/2 cup (50 g) grated Parmesan cheese*

1 1/2 pounds (680 g) skinless trout, perch, or other mild white fish fillets*

Generous pat of butter, for cooking*

Lemon wedges, for serving

*See Notes on page 41

Preheat the oven to 375°F (190°C, or gas mark 5) and cover 2 baking sheets with parchment paper. Cut the potatoes into 1/2-inch-thick (1.3 cm) slices (if they’re fingerlings, cut them lengthwise) and lay on the baking sheets. Drizzle with the oil and toss with the salt and pepper. Roast for 20 to 30 minutes, or until the potatoes are crispy and brown.

In a flat-bottomed bowl, lightly scramble the egg with a fork. Place the almonds and Parmesan in another flat-bottomed bowl (or on a plate) and mix well with your fingertips. Dip a fillet in the egg, shake slightly, and then press into the almond mixture. Place on a clean plate or tray, then repeat with the remaining fillets.

Melt the butter in a large skillet over medium heat. Sauté the fish in the butter for 3 minutes per side, or until the Parmesan is golden brown and the fish flakes cleanly when pierced with a fork. Serve with a side of roasted potatoes and a lemon wedge.

Yield: 4 servings

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