Mix well the above with 1 tbsp water.
Heat 3 tbsp coconut oil and dip fillets in batter and fry in hot oil for 3 mins per side until golden and crispy. Serve immediately.
Slice tomatoes in 1 cm rounds. Fry in 1 tbsp olive oil and sprinkle with garlic salt, black pepper, origanum and a pinch of xylitol until cooked on both sides but not mushy.
10 button mushrooms- finely sliced
1 small onion finely diced
250ml fresh cream
4 tbspn cream cheese
1 tbspn butter
Heat butter, add onion and when brown add mushrooms.
Cook until water dries and add garlic salt and pepper.
Add the cream to the pot and bring to the boil.
Add cream cheese and lower heat whilst mixing until the cream cheese melts.
Season with more garlic salt and pepper, dried thyme and finely chopped parsley.
Prepared, tried and tested by: Omi Nair