- 1 onion, sliced
- 2 cups chopped organic kale (lacinto or curly)
- 2 organic zucchini sliced
- 2 organic sweet potatoes, scrubbed and sliced (you do not need to peel, just remove the “ugly” areas)
- 4 cups broccoli florets
- 4 6-8 oz wild mahi mahi filets (could sub wild cod / wild rockfish / wild halibut)
- 2-3 tablespoons Avocado oil
- 3 tablespoons amino acids
- 1 fresh lemon squeezed
- 6 garlic cloves, chopped, sliced or minced
- 1 tablespoon dried oregano
- 2-3 tablespoons chopped chives
- 1 teaspoon Sea salt (or to taste)
- Preheat oven to 425 degrees.
- Cover sheet pan (cookie sheet) with parchment paper.
- Slice vegetables the same size to evenly cook.
- Transfer all vegetables to a bowl. Combine avocado oil, minced garlic, lemon juice, amino acidss and sea salt. Coat vegetables with half of the avocado oil mixture.
- Spread vegetables on sheet pan and roast for 20 minutes.
- When vegetables have roasted for 20 minutes, pull out of oven and turn vegetables over with spatula. Make room for fish filets and add to the sheet pan. Drizzle fish with remaining avocado oil mixture and chives.
- Bake everything together for another 9 – 12 minutes until fish is flaky and desired doneness.
- Top with an extra drizzle of coconut aminos and fresh lemon.
You can chop up the vegetables ahead of time and keep them in a glass container in the fridge for a couple of days.
Try to have the veggies about the same size so they cook evenly
Depending on how thick your fish is, you may need to adjust the cooking time. If it’s thin, the lower time will be better. If it’s very thick, you may need to add some time. Best advice when roasting fish – CHECK IT, CHECK IT, CHECK IT. There’s a fine line between perfect and overcooked!
Adapted, with gratitude, from Healthy Girl Living