Tag Archives: fast food challenge

Baked Baby Snapper with Fresh Herbs


My fast food home made challenge has begun again with the boys and this is my first effort!

Fish and chips are a favourite but not not terribly healthy and certainly not gluten free.

I have oven baked the fish with absolutely no fat, used gluten free breadcrumbs flavoured with herbs and the freshest of fish from our local fishmonger, baby snapper caught in Western  Australia.

This recipe works with any white fish fillets, just adjust the cooking time accordingly.

I have mentioned before but, here I go again………gluten free bread costs a fortune so buy it when it’s on special or reduced and crumb it in your food processor, don’t cut off the crusts, keep them on and even consider using rolls! These breadcrumbs are from 3 gluten free rolls.

Serve with home made wedges and a squeeze of  lemon.

Serves 6.


800g- 1kg fish fillets, around 12 baby snapper fillets

250g fresh gluten free breadcrumbs

A few sprigs of fresh parsley

A handful of fresh oregano

Salt and freshly ground pepper

2 eggs, beaten


Pre heat the oven to 200 degrees Centigrade. Line 2 baking sheets with baking parchment.

Combine the breadcrumbs, parsley, oregano, salt and pepper in a bowl.

Take each fish fillet, dip into the egg and then into the breadcrumbs.

Lay onto the baking sheet and repeat with the remaining fillets.

Bake in the oven for 7-10mins, for baby snapper, larger fillets may take a little longer.

Parmesan Coated Fish Burger


These fish morsels did not last! 

My take on the ever popular fish in a bun, the boys had theirs stacked high in sourdough rolls. For the gluten free option, I had mine with a side salad and smashed garlicky potatoes, yummy!

Serves 5.


500g white small fish fillets, I use baby snapper

120g freshly grated Parmesan cheese

60g cornflour

2 eggs, beaten

freshly ground white pepper

vegetable oil to fry


Take the fish and cut away the small dark area at the base of the fillet, this will give you a large piece and a small piece.

In a bowl combine the Parmesan and cornflour with a little pepper, no salt as the cheese will have enough.

Dip the fish into the egg and then into the cheese mix, coating well, set aside while you prepare the rest of the fish.

Pour enough oil, just to cover the base of the pan, heat until hot.

Gently pop the fish in, you might need to do two of three batches, depending on your pan size.

Allow to cook for 1-2 mins until golden and then flip over and cook the other side.

Set aside on kitchen towel to drain while you cook the rest of the fish.

Serve in rolls or with side salad and smashed potatoes.