No Carb Fish Pie
This takes comfort food to a new level - no carbs used. Coconut and fish is a winning culinary combination and I doubt you will be disappointed. Use your favourite fish and this could become your favourite meal! Serves 4
400g tinned tuna or salmon, or your favourite fish cooked and flaked
1 onion finely chopped
2T coconut or olive oil
2T coconut flour
2 eggs, beaten
1 cup coconut milk
salt and pepper
1t chopped parsley or dill
Preheat the oven to 180C. Grease a 20cm pie dish with butter or non stick spray.
Fry the onion in the coconut oil. Add the fish and toss for a few seconds. Remove from the heat and transfer into the pie dish. Add the eggs and coconut flour. Mix in the coconut milk, season with salt and pepper, and add the herbs. Bake at 180C for 30 minutes or until browned. Remove from the oven and leave the pie to firm up for 10 minutes. Serve with a salad or vegetables.
400g tinned tuna or salmon, or your favourite fish cooked and flaked
1 onion finely chopped
2T coconut or olive oil
2T coconut flour
2 eggs, beaten
1 cup coconut milk
salt and pepper
1t chopped parsley or dill
Preheat the oven to 180C. Grease a 20cm pie dish with butter or non stick spray.
Fry the onion in the coconut oil. Add the fish and toss for a few seconds. Remove from the heat and transfer into the pie dish. Add the eggs and coconut flour. Mix in the coconut milk, season with salt and pepper, and add the herbs. Bake at 180C for 30 minutes or until browned. Remove from the oven and leave the pie to firm up for 10 minutes. Serve with a salad or vegetables.
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