Serve with rice, (GF) quinoa, or roasted potatoes.
Serves 4
3 Tbs. (45 ml) olive oil
1 organic sliced onion
organic mushrooms
sliced organic garlic cloves
diced organic tomato
2 tsp. (10 g) each dried: oregano, rosemary, and thyme
1 tsp (5 g) each dried: mint and sage
1 Tbs. (15 ml) organic lemon juice
1/2 tsp. (2,5 g) each: Himalayan salt and black pepper
4 wild cod, sole, or tilapia fillets
chopped parsley for garnish
other organic vegetables of your choice
1. Heat 1 Tbs. (15 ml) oil over medium heat.
2. Sauté the onions for 3-4 minutes.
3. Add the mushrooms and garlic, cook about 4-6 minutes.
4. Stir in the lemon juice, plus half the salt and pepper.
5. Remove from the heat, cover, and keep warm
6. Sprinkle the fish with the herbs and rest of the salt and pepper.
7. Heat 2 Tbs. (30 ml) oil over medium-high heat.
8. Add the fish and cook 2-4 minutes on each side, inside temperature 145F (63C).
9. Place the fish on plates.
10. Add the vegetables around the fish.
11. Sprinkle with parsley.
