For the Sauce:
*If you’re using refined coconut oil first melt the oil, let cool and then mix with well the olive oil before adding to the rest of the ingredients.
Make sure you add the oil really slowly, in a thin stream, or the sauce will split (curdle; it will look like softly scrambled eggs). If it does begin to split – stop the process, add another egg yolk and blitz again, then continue with the oil. It will keep well in a screw-top glass jar in the refrigerator for at least a week.
For the fish:
If you’re grain free, use a little more grated cheese and substitute the breadcrumbs for a small egg yolk to hold the fish topping together.