Ingredients (Serves 2)
- 2 x 120-150g fillets of firm white fish, such as barramundi
- 2 tablespoons extra virgin olive oil
- Sea salt and pepper, to taste
- 1 lemon, sliced
Broccoli & Kale Salad:
- 1 head of broccoli, cut into florets
- 50g kale
- ½ tablespoon cold-pressed extra virgin coconut oil
- ¼ cup flaked almonds
- 2 tablespoons goji berries
- ¼ large avocado, diced
- 2 tablespoons extra virgin olive oil
- ½ lemon, juiced
- ¼ teaspoon sea salt
- 30g goat’s feta
Method
- Preheat oven to 200°C.
- Take two pieces of foil, large enough to wrap each fish fillet, and line each piece with a square of baking paper.
- Place the fish, skin side down, on the baking paper. Drizzle with oil and season wellwith salt and pepper. Place 2 slices of lemon on top of each piece of fish. Wrap the fish in foil to form a parcel, sealing the edges by folding over the foil, and place on a baking tray. Bake for 10–15 minutes. Check the fish and if not cooked to your liking, simply re-seal the foil and place back in the oven for a few extra minutes.
- To make Broccoli & Kale Salad: Bring a small saucepan of water to the boil. Place broccoli in a colander or steamer basket, cover with a lid and lightly steam for 4–5 minutes. Remove from the colander or steamer basket and set asidein a large bowl to cool.
- Sauté kale in coconut oil until soft and add to the bowl with broccoli.
- Top with almonds, goji berries and avocado.
- Combine olive oil, lemon juice and salt in a small bowl and toss through the salad. Crumble feta on top.
- Serve salad alongside fish.