1 sweet pepper, chopped (red or green, or a combination of both)
2-3 tablespoons extra virgin coconut oil
salt and pepper
1/2 cup Chardonnay wine (optional)
1 tablespoon chopped fresh parsley (to garnish)
Total Time: 45 minPrep: 15 minCook: 30 minYield: 4Level: easy
Preheat oven to 375º.
Place fillets in a baking dish.
Brush with extra virgin coconut oil and season with salt and pepper.
Layer vegetables over fish, and add wine if using.
Season veggies with salt and pepper to taste.
Cover baking dish tightly with foil.
Bake 25-30 minutes or until fish flakes easily with a fork, and veggies are tender.
Another way to do this is to pan fry the fish in a little extra virgin coconut oil, sautee the vegetables until tender and spoon the sauce over the fish.
I just think that the oven is easier.
Garnish with fresh chopped parsley.
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.