Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 2

Prep time: 10 mins 

Marinade time: 15 mins

Cooking time: 10-12 mins


  • 2 ocean trout fillets, or salmon
  • 2 tbsp coconut oil


  • 1 tsp ginger grated
  • 1 tbsp crushed lemongrass
  • 1 tbsp rice malt syrup OR honey
  • 1 tbsp fish sauce


  • 3 tbsp desiccated coconut (unsweetened)
  • 1 tsp coconut flour
  • Grated peel of 1 small lemon


  • 1 handful of baby spinach
  • 1 medium tomato, diced
  • 1 tsp dried onion flakes


  • Into a bowl, place ginger, lemongrass, honey, and fish sauce and mix well.
  • Add fish fillets to marinade, and allow at least 15 minutes to sit.
  • In a separate bowl, mix topping ingredients, coconut, coconut flour and lemon peel.
  • Remove fish from marinade and press topping onto both sides of each fillet.
  • Heat oil to medium high in frying pan and add fish fillets.
  • Cook for 3 minutes on each side, then pour remaining marinade over and cook a few more minutes.
  • Remove fish and add spinach leaves, tomato and onion flakes to pan juices.
  • Toss until spinach wilted and tomato just tender.
  • Serve fish next to, or on spinach bed.



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