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Baked Fish & Brussels with Lemon Tahini Sauce

August 4th, 2016
Baked Fish & Brussels with Lemon Tahini Sauce

 

Brussels Sprouts Ingredients

  • 5-2lbs Brussels sprouts, stems cut off, then halved or quartered
  • 1 1⁄2 tablespoon coconut oil
  • pepper to taste
  • 1 clove garlic (powder will work as well, about 1 teaspoon)
  • 2-3 tablespoons tahini
  • 1 teaspoon 100% maple syrup
  • 1 lemon, juiced
  • 3-6 Tbsp water

 

Instructions

Start the Brussels since they take longer to cook. Preheat oven to 450 degrees F. Arrange on parchment lined large baking sheet and drizzle with oil and pepper. Stir to distribute and then put into oven for 25 minutes. Take out, mix and place back into oven for another 15 minutes.

 

While Brussels are cooking you can make the fish. Put all sauce ingredients into the blender or processor and blend until desired consistency (adding more water if desired). Add dressing over veggies. If you do not have a blender, use powdered garlic and simply hand mix the sauce.

 

Baked Fish Ingredients

  • 1lb fish of choice (cod, dover sole, salmon or tilapia)
  • 1 lemon

 

Instructions

Preheat oven to 425 degrees F. Line a baking dish with parchment paper and add the fish. Squeeze juice from one lemon and season to taste.  Bake approximately 15-20 minutes. Basic fish can be cooked at almost any temperature. Simply adjust baking time if you are using the oven for something else (like the Brussels).

 

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