Healthy crumbed fish with cauliflower, leek and hazelnut salad 

Ingredients:

• 2 fillets of flathead (400g)
• 2 eggs
• 3 tbsp coconut flour
• 100g quinoa flakes
• 40g desiccated coconut
• 1 leek, cut into chunks
• 1/2 cauliflower, cut into chunks
• 1 small handful lightly roasted hazelnuts
• coconut oil
• olive oil
• salt, pepper

Method:

• Preheat the oven to 180’
• Place cauliflower and leek on a baking tray
• Drizzle some olive oil over it and season with salt. Roast in the oven for about 45min.
• In one bowel scramble two eggs
• In the second bowel combine  quinoa flakes and desiccated coconut
• In the third bowel place coconut flour
• Season fish fillets with salt and pepper
• Rub the coconut flour into the fish fillers on both sides using your hands
• Place fillets in the eggs and straight after in the bowel with quinoa flakes and des. coconut
• Whilst heating the coconut oil in a pan (use as much as you need to have 0.5mm of the pan covered in coconut oil) leave the fish fillets on a plate
• Cook fish fillets until golden on both sides
• Place roasted cauliflower and leek on the plates with some hazelnuts on top
• Serve the fish hot with the salad
• Enjoy!