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.



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


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.


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.