Navaga with Cauliflower Mayonnaise
Tender navaga fillet is baked under light cauliflower mayonnaise. Cherry tomatoes, roasted pepper, and lemon juice add moisture and freshness without unnecessary carbohydrates.
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Inventory: Mixer, Oven
1 kg 666 gram
Servings: 1 (1 serving ≈ 235 gram)
Digestion time: 3 hour
Complete protein: ✔
Preparation
Place navaga fillet (150 g) on parchment, season with table salt (2 g), and sprinkle with lemon juice (3 g). Spread light cauliflower mayonnaise (30 g) evenly over the top.
Baking
Slice roasted bell pepper (30 g) and cherry tomatoes (20 g), and arrange them over the fish. Fold the parchment into a packet and bake at 170°C for about 25 minutes. Serve hot.
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