Lindsay Bareham Does It Again!
This is another of Lindsay Bareham’s Dinner Tonight recipes, from The Times on Thursday, and again it’s gluten-free.
The ingredients are as follows and the quantities serve two.
- 2 pollack fillets
- half a lemon
- 2 tbsp olive oil
- 200g green beans
- 150g frozen petits pois
- Best olive oil
The method is as follows.
- Heat the oven to 200C/Gas Mark 6.
- Place the fish in a small roasting pan, splash with 2 tbsp olive oil and squeeze the lemon juice over. Season with salt and pepper.
- Roast for 6-10 minutes depending of the thickness of the fillets.
- Whilst the fish roasts halve the beans.
- Drop them into a pan of vigorously boiling water. Add a generous seasoning of salt and boil for 1 minute.
- Add the peas and boil for a further 2 minutes or until the peas are tender and the beans still al dente. Drain.
- Return the beans to the pan with 1 tbsp of your best olive oil. Toss thoroughly then pile in the middle of two warmed dinner plates.
- Drape a fillet of fish over the top, add the juices and a swirl of your best olive oil.
- Serve immediately offering sea salt flakes and the pepper mill.
I do wonder if Lindsay realises that most of her recipes are gluten-free.
But what the heck I’ll keep looking for them and trying them.
The Anonymous Widower 
[…] This post was mentioned on Twitter by James Miller, Lindsay Fashion. Lindsay Fashion said: Lindsay Bareham Does It Again « The Anonymous Widower: Lindsay Bareham Does It Again. This is another of Lindsay… http://bit.ly/gi85nx […]
Pingback by Tweets that mention Lindsay Bareham Does It Again! « The Anonymous Widower -- Topsy.com | January 15, 2011 |
Think I like the sound of the chicken recipe method which came with the original email … it did leave me puzzled but guess you spotted it and amended?!
Comment by Karrie | January 15, 2011 |
I made a mistake with the cut and paste. This is the original recipe.
https://anonw.wordpress.com/2010/12/22/ginger-chicken-with-lemongrass/
Comment by AnonW | January 16, 2011 |
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