Smoked Fish Bake

Smoked Fish Bake is a hearty and flavorful dish that combines tender smoked fish with a medley of vegetables and aromatic spices, baked to perfection. It's a comforting meal that captures the essence of traditional Indian flavors while adhering to a Paleo diet.

Ingredients

• smoked fish (e.g., mackerel or salmon) - 200 grams
• cauliflower - 200 grams, grated
• coconut cream - 100 ml
• onion - 1 medium, finely chopped
• tomato - 1 medium, chopped
• green chili - 1, slit
• ginger - 1 teaspoon, grated
• garlic - 2 cloves, minced
• coriander powder - 1 teaspoon
• cumin powder - 1 teaspoon
• turmeric powder - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• fresh coriander leaves - 2 tablespoons, chopped
• olive oil - 1 tablespoon
• salt - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a frying pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, grated ginger, and slit green chili to the pan and sauté for another 1-2 minutes until fragrant.
4. Stir in the chopped tomato, coriander powder, cumin powder, turmeric powder, black pepper, and salt. Cook until the tomatoes soften, about 5 minutes.
5. In a large mixing bowl, combine the grated cauliflower, smoked fish (flaked), vegetable mixture from the pan, and coconut cream. Mix well until all ingredients are fully combined.
6. Transfer the mixture into a baking dish, spreading it evenly.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and the dish is heated through.
8. Remove from the oven, garnish with fresh coriander leaves, and let it cool slightly before serving.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from smoked fish, promoting heart health.
• High in fiber from cauliflower, supporting digestive health.

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