Cajun Fish Cakes with Roasted Red Pepper Salsa and Salad

Preheat the oven to 200 degrees. Cut the red capsicum into 1cm cubes, place them on a baking tray, and roast in the oven until the edges are slightly charred and the capsicum is tender, about 15-20 minutes.

While the capsicum is roasting, dice the Nile perch into approximately 1cm cubes, and set aside.

In a large bowl, combine the diced Nile perch, grated Parmesan cheese, lightly whisked eggs, sugar-free mayonnaise, coconut flour, Dijon mustard, Worcestershire sauce, and Cajun seasoning. Mix well until the ingredients are evenly distributed.

Finely chop half of the basil leaves and all of the garlic. Add them to the fish mixture and stir to combine.

Shape the fish mixture into patties, about half an inch thick.

Heat half of the olive oil in a large frying pan over medium heat. Fry the fish cakes for about 4 minutes on each side or until they are golden brown and cooked through. Remove from the pan and keep warm.

For the roasted red pepper salsa, combine the roasted red capsicum cubes, finely chopped red onion, the remaining basil leaves, and lemon juice in a bowl. Season with salt and pepper to taste. Drizzle with the remaining olive oil and mix well.

Serve the Cajun fish cakes with a side of roasted red pepper salsa and a handful of mixed salad leaves for each plate.