Updated: Aug 9, 2019
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Ingredients (2 serves):
2 snapper fillets
1/2 lemon, juice squeezed
1/4 cup almond meal
1 medium kumara, chopped into chunks
2 tbsp coconut milk
2 tbsp olive oil
1/4 cup parsley, chopped finely
Sautéed seasonal greens to serve
1/2 head cauliflower
Boil some water in a pan and add the chopped kumara. Boil for 10-15 minutes until cooked and add in the cauliflower for another 10 minutes until the cauliflower is cooked.
Heat a fry pan over medium heat with 2 tbsp olive oil. Whisk the egg in a small bowl. Dip the fish into the egg mixture and then into the almond meal with the parsley and fry for 3 minutes each side until cooked. Season to taste.
Mash the kumara with the cauliflower and add in the coconut milk to a creamy mixture. Serve with seasonal green vegetables.
** For males or physically active females, add an additional kumara.