Try this delicious fish for dinner tonight, with a side salad, it is low fructose, wheat free, gluten free and dairy free, it has been adapted from one of Chef Pete Evans early books, try and get fresh fish if you can as the taste is so much better.
Serves 2 – 3
You will need;
200 grams of quinoa flakes
1 tablespoon of finely chopped flat leaf parsley
4 tablespoons of quinoa flour
3 x eggs lightly whisked
600 grams of fish fillets- I was lucky enough to get some fresh morwong which is sea bream, and it was perfect, but use whatever you prefer or can get that is fresh.
coconut oil to cook fish in
Mix quinoa flakes and parsley in a bowl, put quinoa flour in another bowl and the eggs in another bowl, lightly season the fish with some salt, then dust with the flour, dip the fish into the egg wash then dip the fish into the bowl with the flakes in it and press firmly on to the fish, heat up the coconut oil then cook the fish until done.