Preheat the oven to 200°C

Sauté the Leeks in a frying pan on a high heat with the Coconut oil

Into the same frying pan add the fish, Milk, Coconut Aminos and simmer for 5 minutes

Drain the mixture with a sieve but save the liquid and put the Milk in a small saucepan

Place the Fish mixture in an oven proof dish

Gradually sieve the Gram Flour to the small saucepan with the milk mixture and the filtered water. Put the saucepan back on the low heat, stir for about 4 minutes until a smooth paste is formed. Add the Salt, Lemon zest and Herbs. Stir until mixed well, pour over the Fish mix in the oven proof tray

Meanwhile, place the whole Sweet Potato into a large saucepan of boiling water with the chopped Cauliflower florets and boil for two minutes

Remove from the pan, cool slightly, grate the Potato and Cauliflower into a large clean tea towel and squeeze gently to remove excess liquid

Tip the mixture into a bowl. Add the Coconut Oil and Cheese. Mix and season then Scatter the mixture over the fish

Bake for 20 minutes, until the topping is golden brown, and the filling is bubbling hot

ENJOY hot or cold
Keeps for 4 days in the fridge, 4 months in the freezer.