Banting Mayonnaise (makes 150ml)
Baking the fish
1Preheat oven to 200°C.
2Melt butter for 1 minutes.
3Place fish in a shallow dish and pour the butter over the fish.
4Bake the fish in the oven for 10 minutes.
5Remove fish from the oven and coat with desiccated coconut and rosemary.
6Place fish back in the oven for another 20 minutes until coconut is golden brown.
7Serve fish hot.
Mustard Mayonnaise (makes about 150ml)
1Combine the egg, mustard en lemon juice in food processor or blender.
2Melt coconut oil in small pot until liquid for approximately 30 seconds (make sure not too hot, avoid cooking egg)
3Turn processor or blender to fast speed and pour in the coconut oil and olive oil into the egg mixture.
4Once mayonnaise has emulsified add the yoghurt and season to taste.
5Place mustard mayonnaise in ramekin for serving.
Complete the dish
1Place fish on plate and put mayo in a separate ramekin and serve while fish is still hot.
Note: It is best to cook the fish a little bit before adding the crust as it cooks the fish perfectly.