1 cup of Fresh Brussel sprouts
2 zucchini sliced
2 yellow straight neck squash sliced
1 small red onion sliced
3 garlic cloves sliced or crushed
2 tablespoons of herbs de provence (recipe below if unavailable in your store)
Olive Oil for mixing and frying. (grapeseed oil is good too)
Salt & pepper to taste
INGREDIENTS IF MAKING YOUR OWN Herbs de Provence
2 tablespoons dried rosemary
1/4 cup dried thyme
3 tablespoons dried marjoram (optional)
1 tablespoon dried tarragon
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried lavender (optional)
1 teaspoon smoked paprika (optional)
This traditional French blend of aromatic herbs contains savory, thyme, rosemary, basil, tarragon and lavender flowers.
Slice all vegetables and place into a bowl. Add the seasoning and mix. Add the olive oil and salt mix again.
Add vegetables to a large heated frying pan. The pan must be large enough to hold all the vegetables and fish. If you do not have a large frying pan don't worry you can use two. Don't let it stop you from enjoying this recipe.
Lightly stir vegetables just until slightly brown. You will continue cooking in the oven.
Remove the vegetables from pan and set aside.
In the same frying pan add your seasoned fish. You can leave whole or slice into quarters. Season with salt and pepper.
Sautee fish until brown on both sides.
Add the vegetables back to the frying pan.
Place frying pan into oven and let it continue to cook for 20min or until fish is flaky.
Remove from the oven and add salt and pepper to your taste. Top with olive oil or flaxseed oil if desired. I topped with extra oil, parsley and smoked paprika.
This dish is great served over brown or white rice. I am serving over cauliflower rice, keeping it low carb.
Watch the quick illustrated video.