1 cup of miso stock (1 tbsp. miso paste in 1 cup hot water)
1 tbsp. lemon juice
1 tsp. lemon zest
1/2 a cup Vitasoy Soy & Almond Milk
2 cups of kale, stem removed, roughly chopped
1/4 cup flat-leaf parsley, finely chopped
500g of snapper, pin-boned, skin-on and descaled
750g sweet potatoes, peeled, chopped
Sea salt and pepper, for seasoning
Pre-heat the oven to 200C.
In a large saucepan on a medium heat, melt the coconut oil and then add the
leek and garlic and sauté until cooked.
Add the rice flour and the miso stock, and combine until mixture has
Add the lemon juice, zest and Vitasoy Soy & Almond Milk, and cook for 2-3
Mix the kale and parsley into the mixture and cook until wilted, for
approximately 3-5 minutes.
Removed the mixture from the heat, and let cool slightly.
In another saucepan, steam the sweet potato. Once cooked, add salt and
pepper and a little olive oil, and mash till smooth.
Place fish into a greased 8-cup capacity ovenproof dish. Season. Pour leek
mixture over fish, smooth evenly and place the dish on a baking tray.
Spoon over the sweet potato mixture till the fish and leek mixture is
completely covered and cook in the oven for 25-30 minutes.Serve with a mixture of steamed vegetables tossed in olive oil and seasoned.