Ingredients
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
Method
- 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 saute until cooked.
- Add the rice flour and the miso stock, and combine until mixture has thickened.
- Add the lemon juice, zest and Vitasoy Almond Milk, and cook for 2-3 minutes.
- 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.
