Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Fresh tangy salsa on a piece of lemon fish, with crunchy chargrilled asparagus.

Serves: 4

Prep time: 10 mins

Cooking time: 10 mins


  • 2 large tomatoes, finely chopped
  • 4 spring onions, finely sliced
  • 1 long green chilli (optional, omit for low disaccharide) finely sliced and seeds removed
  • 1 tbsp baby capers
  • ¼ cup mint, finely chopped
  • 1 tbsp olive oil
  • 4 Basa fish fillets, or similar
  • 2 tsp finely grated lemon zest
  • 1 tsp black pepper
  • ½-1 tsp pink salt
  • 2 bunches asparagus, coarse ends removed
  • 2 tbsp coconut oil


  • Combine all salsa ingredients in a bowl, and mix well. Stand aside.
  • In frying pan, melt 1 tbsp coconut oil over medium heat.
  • Add asparagus spears, and chargrill for 3-5 minutes, turning until browning.
  • Remove from pan and add the rest of the coconut oil.
  • Add fish fillets, and sprinkle lemon zest, pepper and salt over the fish.
  • Fry 3-4 minutes each side, until cooked through.
  • Serve fish on plate, topped with salsa, and asparagus on the side.



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