Experimental baking & Gluten-free Walnut-crusted Baked Fish Fillets

There is a lot of scepticism when it comes to unusual , different , experimental flavours in baking. Especially if you have those in the traditional bakes – the cakes, the cookies, the pies and tarts, the breads. And because I am a healthy and inclusive #baker a lot of my baked stuff is viewed in the same way. My favourite words for anyone who wonders how it might taste is – “Healthy bakes are an acquired taste. They are not the same as the regular ones. They are different. A good different.” There are many who will not bake without all purpose flour or refined white sugar because they believe they do not want to compromise on the flavours. And that’s just fine.

Because for me when I weigh factors on some very basic scales like what I want to give my family, what I want to give the street kids I distribute bakes to , what I want to give my friends , what I want to give my clients – is health. Is always nutrition over flavour. Is always a different kind of delicious , over what is regular. It takes a lot of path-setting stuff and almost incomprehensible amount of courage to experiment with some of the flours, fats and natural sweetners that I work with. And it’s totally worth it ! A picture of some experimental mix that I will eventually turn into a tart shell or a biscuit – yet to make up my mind on that one.

But while I decide on that, here is a quick , nutritious and simple recipe of the Walnut-crusted Baked Fish Fillets flavoured with Mustard for all of you to try out !

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Ingredients –

Basa Fillet – 1 big one, you can clean and into small pieces.

1/2 cup – Walnuts crushed using mortar and pestle. Do not grind in mixer.

Salt, paprika powder, thyme – 1 or 2 tsp of each, as per your taste preference.

1 or 2 tsp of mustard powder.

Method –

Coated the cleaned pieces of fish with a mix of crushed walnuts , salt, paprika powder , thyme(you can use basil if you prefer) and mustard. Apply some olive oil before coating.

Sprinkle some drops of lemon juice and then wrap gently with amaranth leaves. Place it in an oven proof dish on a bed of Amaranth leaves with some oil drizzled onto it.

Bake at 170 degree C for 20 mins in preheated oven. Check to see if the fish has cooked through and serve.

 

 

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