Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

FISH IN A BAG

GF: DF: SF: PALEO

Serves 1

 

180g ling fillet (other varieties of fish will work well too)

1/2 cup cauliflower florets, riced+

2 kale leaves, stalks removed, leaves torn

1/2 cup cherry tomatoes, halved

2 tablespoons kalamata olives (small handful)

1 1/2 tablespoons pesto

1/4 cooked Spanish onion or fresh onion, finely sliced

sea salt and black pepper

 

Preheat oven to 200C and lay out a large sheet of greaseproof paper on a baking tray. Arrange kale leaves on the base, then top with riced cauliflower, fish, cherry tomatoes, olives, pesto, onion and season with salt and pepper. Lay another sheet of greaseproof paper over the top and seal around the edges simply by folding the pieces together. Cook in oven for 20 minutes and serve.

+To rice the cauliflower simply place florets in a blender or food processor and blitz until a rice like consistency is formed. If you don’t have these appliances, finely chop the cauliflower.

Category

Mains

Tags
bakedfish, cauliflowerice, dairyfree, easyweeknightmeals, entertaining, fish, glutenfree, healthyfamily, kale, lightdinners, ling, msc, nutrition, pesto, recipes, seasonal, sugarfree, sustainablefish, wholefoods
No Comments

Post a Comment

  • MEXI PUMPKIN NACHOS! Taking over Taco Tuesdays to bring youhellip
  • HELLO BEAUTIFUL HUMANS  HAPPY NEW YEAR!!!! Have just returnedhellip
  • Dear 2017 If I were to give you a themehellip
  • Bit excited to share this one its only taken ooooohhellip
  • WE ROAD TRIPPIN!!!! And what better way to kick ithellip
  • Because turkey is great but frankly a little overwhelming athellip