Snapper and Kale Pie

Serves: 4 | Prep: 15 minutes | Cooking: 25-30 minutes | Gluten Free

INGREDIENTS

1 leek, washed and finely chopped

2 garlic cloves, crushed

100g melted coconut oil

2 tablespoons brown rice flour

1 cup miso stock (1 tablespoon miso paste

in 1 cup hot water)

1 tablespoon lemon juice

1 teaspoon lemon zest

½ cup full fat yoghurt

2 cups kale, stem removed, roughly chopped

¼ cup flat-leaf parsley, finely chopped

500g snapper pin-boned with the skin but descaled

¼-½ cup extra virgin olive oil

750g sweet potatoes, peeled, chopped

Salt and pepper for seasoning

SHOPPING LIST

1 leek

2 garlic cloves

Coconut oil

Miso paste

1 lemon

200g full fat yoghurt

1 bunch kale

1 bunch flat-leaf parsley

500g snapper pin-boned with skin

Extra virgin olive oil

750g sweet potatoes

Brown rice flour

UTENSILS LIST

Garlic crusher

Sharp knives

Large saucepan

Measuring spoons

Medium saucepan

Baking dish

Masher

Weighing scales

METHOD

1. Pre-heat the oven to 200°C.
2. In a saucepan, steam the sweet potato. Once cooked, add a little olive oil and mash till smooth, set aside.
3. In another large saucepan on a medium heat, melt the coconut oil, add the leek and garlic, sauté till cooked.
4. Add the rice flour and slowly combine the miso stock until the mixture has thickened.
5. Add the lemon juice, zest and yoghurt, cook for 2-3 minutes. Mix the kale and parsley into the mixture
   and cook until wilted, approximately 3-5 minutes. Remove the mixture from the heat and let cool slightly.
6. Pour leek mixture into baking dish and place fish on top. Spoon over the sweet potato till the fish is completely covered and cook in the oven for 20-25 minutes.
7. Serve with a mixture of steamed vegetables tossed in olive oil and seasoned.

Tip: The addition of leek to this pie offers not only a sweet taste but also a host of natural compounds beneficial to health, including flavonoids, antioxidants, minerals and vitamins.