Serves: 4, Prep: 15 minutes, Cooking time: 25-30 minutes
1 leek, washed and finely chopped
2 garlic cloves, crushed
2 tbsp. of extra virgin olive oil
2 tbsp. brown rice flour
1 cup of miso stock (1 tbsp. miso paste in 1 cup hot water)
1 tbsp. lemon juice
1 tsp. lemon zest
1/2 a cup Vitasoy Soy and Almond Milk
2 cups of kale, stem removed, roughly chopped
1/4 cup flat-leaf parsley, finely chopped
500g of snapper, pin-boned, skin-on and descaled
750g sweet potatoes, peeled, chopped
Sea salt and pepper, for seasoning
Pre-heat the oven to 200C
In a large saucepan on a medium heat, put in your extra virgin olive oil and then add the leek and garlic and sauté until cooked.
Add the rice flour and the miso stock, and combine until mixture has thickened.
Add the lemon juice, zest and Vitasoy Soy and Almond Milk, and cook for 2-3 minutes.
Mix the kale and parsley into the mixture and cook until wilted, for approximately 3-5 minutes.
Remove the mixture from the heat, and let it cool slightly.
In another saucepan, steam the sweet potato. Once cooked, add salt and pepper and a little extra virgin olive oil, and mash until smooth.
Place fish into a greased 8-cup capacity ovenproof dish. Season. Pour leek mixture over fish, smooth evenly and place the dish on a baking tray.
Spoon over the sweet potato mixture until the fish and leek mixture is completely covered and cook in the oven for 25-30 minutes.
Serve with a mixture of steamed vegetables tossed in olive oil and seasoned.
Put all the ingredients in a blender and process until smooth.
Serve in a chilled glass or jar.