New Recipe: Chilli Fish & Roast Veggie Salad

11 Jan

Usually, I like recipes that take a few minutes to cook. but every now and then I like to cook something that takes a little longer to prepare because the taste is amazing. This is one of those recipes. Still so easy, a child could make it, but make sure you have about an hour (including prep) before you plan on eating.

Ingredients

Fish:

Basa Fillet

Chilli

Lemon (squeeze juice)

Avocado Oil

Spinach

Salad:

Sweet Potato

Red Rascal Potato

Red Onion

Red Capsicum

Pine Nuts

More Spinach

Garlic

Method

1. Preheat oven to 180deg celsius. Dice the sweet potato, potato, capsicum, onion. Add the potato and sweet potato to a  roasting tray along with a few cloves of garlic. (I pop some baking paper on the tray to stop it sticking). Coat in avocado oil and cook for 20 minutes.

2. At the 20 minute mark, remove from oven. Add capsicum, red onion and pine nuts to tray coated in oil and put back in oven for another 20 minutes.

3. Meanwhile, grab some aluminium foil and line with spinach. Place fish on top (any white fish will work) Coat fish in a mixture of chilli, lemon juice and avocado oil. Close up foil, sit on a baking tray and place in oven for 15 minutes.

4. Veggies and fish should finish around the same time so remove from oven and serve. Veggies can be placed on a bed of spinach.

Notes

As I have upped my training significantly this week, I have added a small amount of potato to my diet as recommended by the Paleo Diet for athletes.

I used the juices from the fish as a dressing for the salad. The amount of chilli in the fish can be altered according to your preferences.

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