FISH BAKED IN COCONUT CREAM
SERVES 4
KEEP ON TRACK per serving
FAT 29G CARBS 12G PROTEIN 25G
30ml coconut oil
2 red chillies, finely sliced
2 garlic cloves, peeled and finely chopped
6cm ginger, peeled and finely grated
1 red onion, thinly sliced
1 leek, washed and thinly sliced
¼ baby cabbage, thinly sliced
4 salad onions, thinly sliced
100g baby spinach, washed
4 white fish fillets
400ml tin coconut cream
1. Heat coconut oil in a medium pan over medium heat and cook the chillies, garlic, ginger and onion for 1 minute. Add the rest of the vegetables and stir-fry for 5–7 minutes until lightly cooked. Transfer vegetable mixture to a large roasting tray or oven pan. Add baby spinach, stir through.
Place the fish