Everyday dinners
Gluten-free fish supper
White fish with a crisp gluten-free crumb topping, golden oven chips and peas.
Free guide: thirty gluten-free dinners, with the shopping lists
A fish supper for two, with chunky oven chips, peas and white fish under a lemon and parsley crumb. The gluten-free topping goes onto the upper surface of the fish, so there is no batter to mix or deep frying to manage.
Start the chips first and give them plenty of space on the tray. Add the fish towards the end, checking the thickest part before serving.
The recipe
Gluten-free fish supper
- Prep
- 20 min
- Cook
- 45 min
- Total*
- 65 min
- Makes
- 2 servings
*Estimated development timings. No standing time is required. Allow extra cooking time if the chips are not tender or the fish has not cooked through.
Ingredients
Tick things off as you go.
For the chips
For the fish
To serve
Equipment
- Use a large shallow baking tray for the chips and a separate small roasting tin for the fish.
- Use a chopping board, sharp knife and fine grater.
- Use a mixing bowl and spoon for the crumb topping.
- Use a saucepan and colander for the peas.
- Use a fish slice and fork for serving and checking the fish.
- A clean food thermometer is useful for checking the centre of each fillet.
Let’s make it.
- 01
Prepare the chips
Heat the oven to 220°C / 200°C fan / gas 7. Cut the potatoes into chips about 1 cm thick, leaving the skins on. Pat them dry with kitchen paper, then toss on the large baking tray with the 15 ml oil and salt from the chips group. Spread them in one layer with gaps between them; the surfaces should look lightly coated with oil, with no wet patches.
- 02
Start roasting
Roast the chips for 25 minutes. Turn them with a fish slice, loosening any that have caught on the tray. They should be starting to colour underneath, although their centres may still feel firm. Return them to the oven while you prepare the fish.
- 03
Make the crumb topping
Finely grate the lemon zest into a bowl, then cut the lemon into wedges for serving. Add the breadcrumbs, parsley, black pepper and 10 ml of the oil from the fish group. Stir until the crumbs are evenly speckled with parsley and lightly moistened. Use the remaining 5 ml oil to grease the small roasting tin.
- 04
Top and bake the fish
Pat the cod dry and check carefully for any remaining bones, removing them. Place the fillets in the greased tin and press the crumb mixture gently over their upper surfaces. Wash your hands and clean anything that touched raw fish. Once the chips have had about 30 minutes altogether, put the fish on the shelf above them. Bake both for another 12–15 minutes. The topping should be golden and the fish opaque at its thickest point, separating easily into flakes with a fork. If using a clean thermometer, check that the centre reaches 75°C for 30 seconds. Continue cooking if needed; colour on the crumbs alone does not show that the fish is ready.
- 05
Cook the peas
While the fish bakes, bring the 750 ml water to the boil in a saucepan. Add the frozen peas, return to a simmer and cook for the time stated on their packet, usually 3–5 minutes. Check that they are tender and steaming hot throughout, then drain.
- 06
Check and serve
Check the chips with a fork: the centres should be soft and the edges golden. If they need longer, take out the cooked fish and continue roasting the chips in short intervals until tender. Divide the fish, chips and hot peas between two plates and add the lemon wedges. Serve straight away while the crumb topping is crisp.
Ingredient checks
Use breadcrumbs explicitly labelled gluten-free and check every packaged ingredient for gluten-free suitability and other allergens. Gluten-free does not necessarily mean wheat-free. For someone with coeliac disease, use clean trays, utensils and preparation surfaces, and keep ordinary bread crumbs away from the food. Choose plain, uncoated fish and plain frozen peas.
Allergens: Contains fish.; Gluten-free breadcrumbs may contain eggs, milk, soya or other allergens; check the chosen product against all 14 UK allergens.; No other UK declarable allergens are deliberately included when the breadcrumbs are free from them, but packaging and cross-contact warnings must still be checked..
Make it work for you
Replace cod with the same weight of skinless, boneless haddock or pollock of similar thickness, using the same checks for doneness.
Replace the parsley with 5 g finely chopped dill.
Use olive oil in place of rapeseed oil in the same quantities.
For an egg-free or milk-free version, choose gluten-free breadcrumbs that are also free from the relevant allergen.
For another day
The crumb topping and chips are best eaten straight away and will soften during storage.
Divide leftovers into shallow containers, cool promptly and refrigerate within two hours; eat within 48 hours or freeze.
Reheat leftovers only once, until steaming hot throughout, checking the centre of the fish as well as the chips and peas.
Freezing and reheating quality have not been kitchen-tested for this recipe.
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The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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