Lunch | Dinner

Snapper and Kale Pie

prep time
cooking time
Recipe by Zoe Bingley-Pullin


1 leek, washed and finely chopped

2 garlic cloves, crushed

2 tablespoons of extra virgin oil

2 tablespoons brown rice flour

1 cup of miso stock (1 tbsp. miso paste in 1 cup hot water)

1 tablespoons lemon juice

1 teaspoon lemon zest

1/2 a cup Vitasoy 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


  1. Pre-heat the oven to 200C.
  2. In a large saucepan on a medium heat, melt the coconut oil and then add the leek and garlic and saute until cooked.
  3. Add the rice flour and the miso stock, and combine until mixture has thickened.
  4. Add the lemon juice, zest and Vitasoy Almond Milk, and cook for 2-3 minutes.
  5. Mix the kale and parsley into the mixture and cook until wilted, for approximately 3-5 minutes.
  6. Removed the mixture from the heat, and let cool slightly.
  7. In another saucepan, steam the sweet potato. Once cooked, add salt and pepper and a little olive oil, and mash till smooth.
  8. 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.
  9. 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.