Stuffed, baked angelfish
|4 Tbs||coconut oil|
|patty pans — yellow, sliced|
|2||angelfish — fresh|
|1 cup||cheddar cheese — grated|
|1||tomatoes — thinly sliced|
|1||onion — medium, sliced|
|1 Tbs||garlic — cloves, crushed|
|salt and freshly ground black pepper — to taste|
|lemon — squeeze|
Note: ask your fishmonger to debone and butterfly the angelfish. You want the top fin side attached so you can stuff them.
Preheat the oven to 180 °C.
Heat a little of the coconut oil in a pan on medium–low heat and fry the patty pans slowly until browned on both sides. Set aside.
Place a large sheet of foil in an ovenproof dish and drizzle with a little more coconut oil.
Place the fish on the foil and stuff it with the butter, cheese, tomato, onion and garlic. Add seasoning. Cover with the overlapping foil and bake for 20 minutes.
Open the foil and test if the fish is ready by inserting a knife. The knife should slip right into the thickest part of the fish and the tip should feel warm to the touch. Also check to see if the filling has melted properly.
Drizzle the rest of the coconut oil over the fish and grill for 2–3 minutes until lightly browned.
Layer the patty pans on top of the fish and add a quick squeeze of lemon. Serve immediately.
Recipe reprinted with permission of Low Carb is Lekker by Inè Reynierse (Struik Lifestyle).