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Here are the ingridients that are required to make a yummy Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free:
- You need 1 tbsp of oil.
- Provide 3 clove of garlic, crushed.
- Get 250 grams of chestnut mushrooms, sliced thickly.
- Prepare 1 small of handful chopped parsley.
- Prepare 4 of white fish fillets around 140g each.
- Use 50 grams of grated cheese (coconut milk cheese in my profile).
- You need 1 slice of gluten-free brown bread, a thick slice, torn into small pieces (recipe listed in my profile, vic20adamant).
Done with the ingridients? Here are the steps on cooking Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free:
- 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.
- Mix the parsley in then move this over to one side of the pan.
- Add the fish, season with salt and pepper then spoon the mushroom mix over the top of the fish.
- Preheat the grill/broiler to medium.
- Sprinkle the bread pieces and cheese over the fish and put under the grill for 5 minutes or until the fish flakes easily.
- Serve with a nice salad and boiled potatoes.
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. Combine all of the wet ingredients in one medium bowl and place all of. Place a little of the garlic butter mixture into each cap, and spread whatever remains over the stalks as well.
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