Grilled Pesto Veges with Fish

I’ve only relatively recently decided I like seafood. I spent the majority of my childhood and teenage years adamant that I hated fish. Until one fateful day that I was visiting relatives and they were serving nothing but fish and scallops. Not wanting to be rude, I decided to eat what was put in front of me, and it turned out I loved it! I begged them for the recipe, thinking that it must be something incredible; all it entailed was a coating in flour, salt and pepper, quick fry in a frying pan and tada! Deliciously simple fish.

I like to combine this with roasted vegetables tossed in pesto for a healthy, tasty and easy dish. Pesto actually originates from the Liguria region of northern Italy, where I have recently visited. Ancient romans had long been consuming a paste made of herbs, garlic and cheese, and pesto is an adaptation of this when basil was domesticated in northern Italy and southern France.

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Ingredients 

To serve two people:

Two fillets of fresh white fish
2 tbsp coconut flour
Salt and Pepper
1 courgette
1 red onion
1 red capsicum
1/2 an eggplant
1 tbsp coconut oil
2 handfuls of baby spinach
2 tbsp basil pesto

Directions 

Pre-heat oven to 180°C. Chop all the vegetables to approximately the same size. Toss in the coconut oil, season with a bit of salt and pepper and place into an oven proof dish. Bake for 40 minutes, or until vegetables are cooked to your liking.

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When the vegetables have been in for 30 minutes, coat the fish in seasoned coconut flour. Heat oil in a frying pan and fry the fish about 2 minutes each side (depending on thickness).

To serve, place baby spinach in a bowl, place roasted vegetables on top and a big dollop of pesto on top. Toss together to coat veges with the pesto.

Pesto veges

Place vegetables alongside fish on a plate, and serve with a slice of lemon.