AuthorJordan Pie
Preheat the oven to 150C.
Add the broccoli and chopped zucchini into a saucepan to steam until cooked.
Meanwhile, place the fish on top of a piece of baking paper.
Sprinkle the salt, pepper, chilli, herbs and lemon juice on top of the fish. Place another piece of baking paper on top of the fish and wrap it up/ cover it to ensure the fish steams nicely.
Place the fish in the oven to bake for 15 minutes.
Once the veggies are cooked and ready, add them to a food processor or thermomix along with the butter or ghee. Blend the veggies into a creamy, smooth puree.
Taste the mixture and season to taste. Scrape down the sides and re-blend.
When the fish is cooked through and ready, remove it from the oven.
Begin plating. Dollop the puree onto the plate and top with the fish, some fresh herbs and a wedge of lemon. Serve and enjoy.
This recipe can easily be adapted for those who are doing Phase 2 of the 4 Phase Protocol. Omit the additional butter/ ghee in the puree and use chicken broth or water when blending. You will also need to choose either zucchini or broccoli as your choice of vegetable for the puree.
Ingredients
Directions
Preheat the oven to 150C.
Add the broccoli and chopped zucchini into a saucepan to steam until cooked.
Meanwhile, place the fish on top of a piece of baking paper.
Sprinkle the salt, pepper, chilli, herbs and lemon juice on top of the fish. Place another piece of baking paper on top of the fish and wrap it up/ cover it to ensure the fish steams nicely.
Place the fish in the oven to bake for 15 minutes.
Once the veggies are cooked and ready, add them to a food processor or thermomix along with the butter or ghee. Blend the veggies into a creamy, smooth puree.
Taste the mixture and season to taste. Scrape down the sides and re-blend.
When the fish is cooked through and ready, remove it from the oven.
Begin plating. Dollop the puree onto the plate and top with the fish, some fresh herbs and a wedge of lemon. Serve and enjoy.
