2 cups roasted red peppers, chopped (preroasted, storebought is fine)
1/2 onion, chopped
1/2 cup black olives (preferably halfed or sliced)
1 pinch salt or 1 pinch pepper, to taste
Total Time: 25 minPrep: 10 minCook: 15 minYield: 4Level: easy
Preheat your oven to 400 degrees F.
Heat the extra virgin coconut oil in a nonstick skillet and sautee the garlic for a min or so.
Add the onions, cook about halfway to done. Turn off the stove.
Add the roasted red peppers last, they’re already cooked so only need to be heated through for a min or so.
Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil.
Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
Close the foil around the fish, leaving a teeny hole for steam escape.
Bake for about 15-20 minutes, fish should flake easily w/ 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.