I love this dish because its super healthy, filling and can be eaten straight out of the baking dish. It is the perfect meal if you miss conventional, gluten heavy lasagne and if you are searching for a delicious meal that is low in carbohydrate. Enjoy it for breakfast, lunch or dinner. Make double in two medium dishes if entertaining and experiment with the type of fish you use. Barramundi, salmon, trout or kingfish would also be delicious.

 

Ingredients

½ cauliflower head, chopped roughly

¼ parsnip (optional), chopped roughly

¼ eggplant, thinly sliced 

½ onion, thinly sliced

1 clove garlic, minced

1 small zucchini, thinly sliced

½ red capsicum

4 sun-dried tomatoes, chopped into small bits. (I use the brand Absolute Organic which contains sundried tomatoes and salt only. Not vegetable oil)

1 snapper fillet (wild caught)

1 tbsp olive oil or coconut oil, melted

2 tsp pepper

1 tsp himalayan salt

2 tsp oregano, dried

1 tsp ghee

 

 

 

Method

Preheat oven to 200 degrees.

Place sliced eggplant (approximately 4 slices) onto base of medium baking dish.

Sprinkle melted coconut oil,  1tsp pepper and 1/2 tsp himalayan salt over the eggplant.

Place in oven and roast for 10 minutes.

Steam cauliflower and parsnip in a large saucepan until very soft.

Discard water from saucepan. Blend or mash cauliflower and parsnip with garlic, 1 tsp ghee and 1tsp pepper until smooth and creamy.

Take baking dish out of oven after 1o minutes is done.

Place snapper fillet on top of eggplant and place remainder of chopped vegetables, salt, pepper and oregano over the top.

Pour cauliflower and parsnip puree over the top of vegetables and bake in oven for 30 minutes.

Serves 1 lucky person for breakfast lunch or dinner.