Main Meals

Baked fish with sweet chilli sauce

5 minutes
15 minutes

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  • 4 x 150 g sustainable firm white fish fillets
  • 1 baby cos (romaine) lettuce, leaves separated
  • 1 bunch wild rocket
  • 1 handful basil leaves
  • 1 avocado, sliced
  • Lemon wedges, for serving
  • Flatbread, for serving
  • For the sweet chilli sauce, whisk:
  • 1 t fresh red chilli (or dried chilli flakes), thinly sliced
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 T olive oil
  • 2 - 3 t xylitol or sugar
  • Sea salt and freshly ground black pepper

Preheat the oven to 200°C. Place the fish in a roasting pan and drizzle with a little sweet chilli sauce. Toss and set aside for 5 minutes.

Bake the fish for 8 minutes, then finish under the grill for a further 4 to 5 minutes, or until cooked through.

Toss the lettuce, rocket, basil and avocado with a little sweet chilli sauce to coat.

Serve on top of the flatbread with the grilled fish, the lemon wedges and the remaining sweet chilli sauce on the side.

Cook's note: Free of yeast, sugar, dairy, eggs, wheat and gluten, this no-fuss chilli sauce is a versatile replacement to off-the-shelf sauces that often have additives lurking in the mix. Use also as a marinade, salad dressing or basting sauce when grilling fish, meat or vegetables.

READ MORE: Liezel Norval-Kruger makes a life-changing move to allergen-free bread.

Liezel Norval-Kruger

Recipe by: Liezel Norval-Kruger

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