Moroccan Spiced Fish with Pea Purée. This dish is fun and tasty. For those who don’t love the flavour of fish, it’s disguised by antioxidant-rich spices. Edamame and pea mash add additional protein and smart carb energy.
4 x 150 g white fish fillets (such as snapper), skin and bones removed
1 tablespoon Moroccan spice blend
3 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
4 zucchini, halved lengthways then sliced
200 g baby spinach
1 teaspoon sea salt
1 teaspoon freshly ground
lemon wedges, to serve
1 cup frozen podded edamame
1 cup frozen baby peas
2 tablespoons extra virgin
Season the fish fillets with the Moroccan spice blend.
Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the fish and cook for 5 minutes each side. Remove and cover to keep warm.
Heat the remaining olive oil in the same pan and sauté the garlic for 1 minute. Add the zucchini and cook for 5 minutes or until golden, then add the spinach, salt and pepper and sauté for another minute.
Meanwhile, to make the pea purée, bring a medium saucepan of water to the boil. Add the edamame and cook for 1–2 minutes. Add the peas and cook for a further 2–3 minutes or until both the edamame and peas are tender.
Drain and place in a blender with the olive oil and blend until smooth.
Spoon the pea purée onto four plates and top with the green vegetable mixture and fish fillets. Serve with lemon wedges.
TIP: If you don’t have any Moroccan spice blend, just replace it with salt and pepper. The fish will still be delicious.
This recipe comes from The Australian Healthy Hormone Diet by Michele Chevalley Hedge with Jennifer Fleming.