Cut a courgette into thin slices and toss in 1 tbsp olive (ricebran or coconut) oil, Himalayan mountain salt, and black pepper. Sprinkle with turmeric (or paprika) and bake at 450°F for 25 to 30 minutes.
Tumeric is well known to help towards reducing inflammation, increasing the anti-oxidant capacity of the body, it helps improves brain function, and works towards lowering the risk of heart disease. Combine turmeric (curcumin) with black pepper to increase the absorption into your body.
Combine the olive oil, the zest & juice of the lemons, and the soy sauce in a small baking dish.
Place the fish fillets in the dish and spoon the on the liquid mixture over the fish.
Cover the dish with foil (avoid it touching the fish) and bake 180deg for 15 -20 mins depending on the thickness of the fillets.
Remove the foil for last few minutes to allow for a little colouring.
Sprinkle with herbs and serve with vegetables or salad.
(Serve the liquid that is left in the baking dish in a jug to pour over the fillets.)
2 - 3 White fish fillets
3 tbs Olive oil
Zest & juice of 2 lemons
2 tbsp Soy sauce
Cracked black pepper
Herbs to serve