Ingredients

Method

• 4 x 150 g sustainable firm white fish fillets
• 1 baby cos (romaine) lettuce, leaves separated
• 1 bunch wild rocket
• 1 handful basil leaves
• 1 avocado, sliced
• Lemon wedges, for serving
• Flatbread, for serving
For the sweet chilli sauce, whisk:
• 1 t fresh red chilli (or dried chilli flakes), thinly sliced
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 T olive oil
• 2 - 3 t xylitol or sugar
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 200°C. Place the fish in a roasting pan and drizzle with a little sweet chilli sauce. Toss and set aside for 5 minutes.

Bake the fish for 8 minutes, then finish under the grill for a further 4 to 5 minutes, or until cooked through.

Toss the lettuce, rocket, basil and avocado with a little sweet chilli sauce to coat.

Serve on top of the flatbread with the grilled fish, the lemon wedges and the remaining sweet chilli sauce on the side.

Cook's note: Free of yeast, sugar, dairy, eggs, wheat and gluten, this no-fuss chilli sauce is a versatile replacement to off-the-shelf sauces that often have additives lurking in the mix. Use also as a marinade, salad dressing or basting sauce when grilling fish, meat or vegetables.

READ MORE: Liezel Norval-Kruger makes a life-changing move to allergen-free bread.