1 gluten free ciabatta bread

1 lemon, grated zest

4 x 175g pieces salmon fillets, skinned

1 egg, beaten

170g carton lactose free cream (mixed with lemon juice)

12 large black olives (stoned and roughly chopped)

new potatoes, seasonal green vegetables, to serve

2 tbsp olive oil

Serves - 4


Preheat the oven to 220C/Gas 7/fan oven 200C. Put a non-stick baking tray in the oven.

Cut the gluten free bread in half and grate with the coarse part of the grater to make rough crumbs, discarding any hard crust.

Tip the crumbs on to a plate and mix with the lemon zest.

Season the fish with freshly ground black pepper and dip the top and sides of each piece in the egg, then the crumbs.

Put the coated fish on the heated baking tray and bake for 10-12 minutes, depending on the thickness of the fish, until cooked and crisp.

Mix the lemon juice and lactose free cream. Serve the mixture with the salmon fillets, new potatoes and green vegetables, drizzle with olive oil.

Recipe adapted from: Good Food
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