Bonito with sautéed vegetables

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This dish is easy to make and is packed with flavour. It is high in protein and a range of nutrients that support detox and overall health. Bonito is firm fleshed oily fish that is similar in taste and texture to tuna. It is readily available from most fish markets and is relatively inexpensive. Alternatively, any other firm fleshed fish (such as ling or barramundi) can be used for this recipe.

Spinach is rich in chlorophyll and antioxidants. Chlorophyll is a gentle cleansing agent which alkalises the body, reduces inflammation and helps to bind heavy metals and promote their excretion. Spinach also contains fibre, folate, iron and potassium, promoting healthy digestive function, bone and cellular health.

Ingredients

1 tbsp coconut oil
1 cup mushrooms, sliced
2 cups zucchini, sliced
Himalayan salt and freshly ground black pepper
3 tbsp fresh lime juice
2 fresh bonito fillets (or other firm fish)
3 cups baby spinach
1 cup cherry tomatoes, halved

Dressing

1 tsp apple cider vinegar
1 tsp tamari and
1 tbsp olive oil (mix and set aside)

Method

Preheat oven to 200 c.

Line a baking tray with baking paper.

Place fish fillets skin side down on baking paper, season with salt and pepper and drizzle with lime juice.

Bake for 10 minutes, or until fish is cooked through.

While fish is in the oven, heat the oil in a frying pan over medium high.

Add the mushrooms and zucchini, season with a pinch of salt and pepper and saute for about 5 minutes, until softened and starting to brown.

Remove from pan and set aside to keep warm.

Add spinach to the pan. Spinach will wilt quickly. Set aside.

Arrange spinach and sauteed vegetables on a plate