Serves 4

INGREDIENTS

  • 4 large zucchinis
  • 1/3 cup avocado oil, plus 1 tablespoon extra
  • 1⁄2 cup fresh basil leaves, torn
  • juice and zest of 1 lemon, zest finely grated
  • a pinch of sea salt
  • 400 g rainbow trout fillets, boned and skin off
  • 1⁄2 cup pine nuts, toasted
  • 1-2 TBSP Natures Way Chia Seeds

Variation: You can try all sorts of different fish with this dish. We make it with salmon as well. For a vegetarian option, omit the fish and add a beautiful kale pesto.

DIRECTIONS

  1. Julienne the zucchini in a food processor or use a potato peeler to shave off long, thin slices, then cut into thin strips to create the pasta.
  2. Blanch the zucchini in salted boiling water just until the water comes back up to boil, then drain, rinse and toss in a bowl with the avocado oil, basil leaves, lemon juice and salt.
  3. Place the rainbow trout fillets in a pot of already boiled water, put the lid on and sit it on the bench. Remove the fish after 5 to 8 minutes depending on how well done you like your fish.
  4. Drain the fish and flake it apart gently with a fork. Toss with the zucchini pasta, lemon zest, extra avocado oil and toasted pine nuts and top with the chia seeds for crunch and texture.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia.

Photographer: Steve Brown. Stylist: Trish Heagerty.