New You Boot Camp’s Frittata
17th April 2015
Mackerel with Tamari-Ginger Glaze
17th April 2015
Ingredients
- 4 x 150 gm cod fillets thick, skinless, line-caught
- coconut oil for greasing
- 5 cm fresh ginger grated
- 1 large red chili deseeded and sliced
- bunch of spring onions trimmed and finely sliced
- 1 large lime juiced
For the salad
- 50 gm baby spinach leaves
- 1 red and yellow pepper each, deseeded and finely sliced
- 100 gm mange tout finely shredded
- 75 gm bean sprouts
- handful fresh coriander leaves torn
- 1 tbsp sesame seeds toasted
For the dressing
- 2 tsp sesame oil toasted
- 2 tbsp tamari sauce
- 1 tsp xylitol (Perfect Sweet)
- 1 tsp fresh ginger fresh ginger
Servings:
Instructions
- Preheat the oven to 220°C/fan 200°C/gas 7. Place the cod in a large oiled roasting tin. Combine the ginger, chili and spring onions and scatter over the cod. Pour over some of the lime juice (save the rest for the dressing). Season and roast for 10-15 minutes, until cooked through.
- Meanwhile, mix all the salad dressing ingredients together in a large bowl, with the reserved lime juice. Add the salad ingredients and toss together.
- Divide the salad between 4 plates and top each with a cod fillet to serve.
