NUTRITION

SERVINGS

INGREDIENTS

8 oz Pike fillet

1 medium Parsnip

1 medium Carrot

0.5 cup Rutabaga

1 tbsp Avocado oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and chop the parsnip, carrot, and rutabaga into 1/2-inch cubes for even roasting.

• 3

  Toss the root vegetables on the baking sheet with half the avocado oil, minced garlic, sea salt, and black pepper.

• 4

  Roast the vegetables for 15 minutes until they begin to soften and develop a golden color.

• 5

  Pat the pike fillet dry with a paper towel and season with the remaining oil, chopped rosemary, and thyme.

• 6

  Move the vegetables to the sides of the pan and place the pike fillet in the center.

• 7

  Roast for an additional 10-12 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Finish with a fresh squeeze of lemon juice over the entire tray before serving.