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Healthy, filling and ready in just 40 minutes
Wild fatty fish plus butternut squash? Yes, please! On top of being an incredibly delicious recipe, this baked fish with steamed butternut squash is so good for you. Butternut squash is rich in fiber, antioxidants and phytonutrients. Combined with wild fatty fish filled with Omega-3s, this dish makes the perfect winter meal.
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Fish:
2 tablespoons extra virgin olive oil
1 pound wild-caught fish (striped bass, hake, haddock, cod, etc.)
2 teaspoons freshly chopped thyme
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons paprika
Squash:
2 tablespoons extra virgin coconut oil
1 onion, thinly sliced
2 cups carrots peeled and cut into 1-inch pieces
3 cups butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon coconut butter
1 teaspoon apple cider vinegar
Makes 2 servings
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Calories: 638
Total fat: 26 g
Protein: 60 g
Fiber: 14 g
Sugar: 4 g
Sodium: 258 mg
— Recipe courtesy of Mark Hyman, MD.
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