A little bit of prep involved but worth the effort and not much washing up required.  I have spoken about the wonderful digestive benefits of cauliflower and here i have mixed it with the anti-inflamatory tumeric.  I serve mine with additional vegetables such as green beans or broccoli.

Serves 2

2 sea bass fillets (cod or other white fish)

1 tbsp freshly grated ginger

1 tbsp tamari

1 small cauliflower head roughly chopped 

Coconut oil

4 spring onions chopped

1 tsp tumeric

50g pak choi leaves chopped

10 cherry tomatoes halved

Juice of 2 limes or 1 large lime

Salt & Pepper

  1. Preheat the oven to 200C.
  2. Place the fish in a shallow dish with the freshly grated ginger and tamari.
  3. Add the cauliflower to a food processor for few minutes until you have a rice-like consistency.
  4. Over a medium sized pan heat 1 tbsp of coconut oil.  Add the spring onions with a pinch of salt and stir-fry for a few minutes.  Add the tumeric and cauliflower rice and stir for 1 minute, coating the cauliflower and spring onions.  Remove from the heat.
  5. Cut 2 rectangles of tinfoil or baking paper large enough to make a parcel for the fish and place 1 tsp of coconut oil in the middle of each parcel.
  6. Add the pak choi, cauliflower rice and tomatoes.  Place the fish on top.  Sprinkle with salt and pepper and the lime juice.
  7. Wrap the foil around the fish parcel sealing it and bake for 15-20 minutes until cooked through.