Prepared in the classic Mediterranean style this delicate white fish is lovingly pan-fried in generous amounts of avocado oil and butter then caressed with the juice of one lemon and a few spoonfuls of capers to create a spectacular dressing. Serve along-side oven roasted zucchini fries, avocado mayo and leafy greens from the garden.
PREHEAT oven to 200°C (400°F) fan-forced.
COMBINE polenta and sea salt in a shallow bowl.
DIP zucchini in the egg whites then coat in the polenta and arrange onto a lined baking tray. Drizzle generously with avocado oil to coat and roast for 20 minutes until golden.
PAN FRY the fish in 3 tablespoons of avocado oil and butter for a few minutes each side until just cooked through.
SQUEEZE over the juice of a lemon, then add the capers and mix through.
SERVE the fish immediately alongside the zucchini fries, avocado mayo and leafy greens.
INSPIRATION: To make the avocado mayo, combine the flesh from 1 avocado, 60 ml (¼ cup) avocado oil, a pinch of salt, the juice from ½ a lemon and 60 ml (¼ cup) water. Blend until smooth and serve alongside leafy greens and zucchini fries.