LOSE IT! The Low Carb & Paleo Way

BAKE IT EASY!

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

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