Dairy Free

Gluten & Grain Free

Low Disaccharide

Keep some frozen Bass fillets in your freezer for this recipe, mild but tasty and sits lightly in the stomach!

Serves: 4

Prep time: 15 mins

Cooking time: 40 mins


  • 4 large Basa fillets (or any white fish), skinned and diced.
    1 tbsp lime juice
    2 large zucchini, thinly sliced
    3 eggs
    1 can (400mls) coconut milk
  • 1 pinch nutmeg
    1 tsp dill, finely chopped or dried
    1 1/2 tbsp coconut flour
    2 tbsp almond meal
    1/2 cup almonds, roughly chopped
    2 tbsp coconut oil


  • Preheat oven to 180°C
    Grease a 30cm ovenproof dish, place fish into it and sprinkle with lime juice.
    Place zucchini slices evenly on top of fish.
    Beat egg and coconut milk together, add nutmeg and dill and pour over zucchini.
    Combine coconut flour, almond meal, chopped almonds and coconut oil in bowl and combine into crumble.
    Sprinkle over the zucchini.
    Put the dish in a baking dish half filled with cold water.
    Bake in oven for 30 minutes, and then reduce heat to 170°C and bake a further 10 minutes, or until browning on top.
    Serve with salad, vegetables or my cauliflower fried rice.


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