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.