1 tablespoon and 1 teaspoon extra virgin coconut oil
1 medium onion, halved and thinly sliced
1 bell pepper, sliced thinly
2 cups sliced fresh mushrooms
1 large clove chopped fresh garlic
3 medium zucchini, julienned
8 (6 ounce) halibut steaks
3/4 teaspoon dried basil
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper
1 large tomato, thinly sliced
Total Time: 30 minPrep: 15 minCook: 15 minYield: 8Level: easy
Preheat the oven to 400 degrees F (200 degrees C).
Heat the extra virgin coconut oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.