Parsley Lime Fish & Roasted Vegetables

This recipe fits into the Autoimmune Paleo (AIP) Protocol under Reintroduction Stage 1

This recipe uses my parsley & lime flavor bombs. The full tutorial can be found on my social media page but you can find the recipe below

Equipment:

• Baking dish

• Baking sheet

• Measuring spoons

• Spatula

• Whisk

• Aluminum foil

• Oven

Ingredients:

2 pieces of firm White Fish, I like Tilapia loins

2 Parsley & Lime Flavor Bombs, defrosted

1 tsp Dried Dill

Salt, to taste

4 cups Vegetables

Seasonings, to taste

Oil, to taste

Instructions:

1. Preheat your oven to 375F

2. Prepare your chosen vegetables. Chop them into bite sized pieces, sprinkle with oil & your favorite seasoning.

3. Bake the veggies 45 minutes - 1 hour or until they are fork tender. Flip half way through cooking.

4. Prepare your fish by placing your filets in a shallow baking dish

5. In a small dish with your flavor bombs add some dill & salt, whisk well to combine

6. Pour evenly over your fish flipping your fish over to ensure both sides are coated

7. Cover the pan tightly with aluminum foil

8. Bake for 20 minutes or until your fish reaches an internal temperature of 145F

9. Top with homemade tartar sauce, see notes below for the recipe

Notes:

• Parley & Lime Flavor Bombs:

  2 Bunches Parsley

  5-6 Green Onions

  Zest 1 Lime

  2 cloves Garlic, minced

  1 tsp Cumin, omit if on AIP elimination stage

  1 tsp Salt

  ¼ cup Avocado or Olive Oil

  up to 1 cup Water

  • Place ½ cup of water plus the rest of the ingredients in a blender

  • Blend on high until smooth. Pulse the blender to get things going. Add more water if needed

  • Place in ice cube trays & allow to freeze for a few hours

  • Store in freezer bags until you are ready to use. Defrost in the counter before you add one to your next recipe

• Tartar Sauce:

  ½ cup Mayonnaise

  2 TBSP Pickles, minced

  2 TBSP Onion, minced

  1 TBSP Lemon Juice

  1 TBSP Dried Dill, or more

  Salt, to taste

  • Combine all ingredients in a bowl & mix well with a fork

  • Allow the sauce to sit for a few hours before you use it

  • It should be good for 2 weeks in the refrigerator

Image of a serving dish of roasted carrots & whites sweet potatoes beside a plate of fish & a jar of tartar sauce on a wooden table