Ingredients

One 15-ounce can chickpeas

One 15-ounce can black beans

One 15-ounce can butter beans

1 clove garlic

1 teaspoon honey

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

1 teaspoon zaatar

Kosher salt and freshly ground black pepper

Juice of 1 lemon

3 tablespoons fresh mint leaves, chopped

3 tablespoons fresh parsley leaves, chopped

3 tablespoons fresh tarragon, chopped

4 stalks celery, finely diced

1/2 red onion or 1 shallot, small dice

Directions

1. Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
2. Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days. 

INGREDIENTS

• 1/4 cup diced onion
• 1/2 tsp minced garlic (1 clove)
• 1 tbsp clarified butter or oil (i.e olive oil or avocado oil)
• 3 cups diced red potatoes
• pinch of sea alt/black pepper
• 1/4 cup chopped celery
• 2 cups Brussel sprouts (shavings or chopped)
• 1/4 tsp cayenne or smoked paprika
• 2 cod fillets (4oz-5oz each) – Or other white fish such as haddock or tilapia. We use sizzlefish Cod
• 1/4 cup a mustard dressing/vinaigrette (or 3 tbsp honey or dijon mustard with 1 tbsp olive oil and 1 tsp red wine vinegar)
• lemon juice and sliced lemons to go on top
• balsamic vinegar to drizzle
• salt and pepper to taste
• 1/3 cup parmesan cheese or feta cheese to top (Omit for paleo option)
• Parsley and extra lemon wedge garnish
• red pepper flakes (optional to season each plate)

INSTRUCTIONS

1. Wash and clean your vegetables and fish fillets.
2. Cut Potatoes into quarters and finely chop Brussels sprouts or place Brussels sprouts in a food processor to create shavings.
3. Next, lightly pan fry your potatoes in 1 tbsp oil or butter, 1/4 cup onion, garlic, and a pinch of sea salt/pepper. Cook until potatoes are slightly tender and onions start to caramelize. About 10 minutes on medium heat.
4. Next, coat your fillets in the mustard dressing and lemon juice then set aside.
5. Combine your veggie mix and potatoes/onion together in a casserole pan or sheet pan. Make sure to include all the oil and garlic from the frying pan when you cooked the potatoes.
   Mix the vegetables together with splash of balsamic vinegar and your seasoning (paprika, salt, pepper, etc.) Then place your fish fillets on top. Pour any extra honey mustard dressing over the entire casserole/pan coating the veggies as well. Sprinkle with optional parmesan or feta cheese.
6. Bake at 450F for 14-17 minutes. Check how the veggies are doing at 14 minutes. If tender then broil the last minute to make Brussels sprouts crispy!
7. Remove and garnish with red pepper flakes and parsley if desired. Salt/pepper to taste.

DID YOU MAKE THIS RECIPE?

Related Posts

Oven Temp 400 degrees Time: 12-15 min Serves 4

Ingredients:

1# white fish fillett(we used cod)

½ c melted butter

20-25 Ritz crackers, crushed

1 lemon, zest and juice

3 sprig thyme

Directions:

Pre-heat oven to 400 degrees

Melt butter

Add crushed crackers into melted butter

Mince one sprig thyme, add to butter/cracker mixture

Zest the lemon into the mixture

Place fillett onto parchment-lined baking sheet

Place the remaining thyme sprigs onto the fillett

Cover the fillett with the butter/cracker/thyme mixture

Bake until flaky, about 12-15 minutes

Remove from oven

Squeeze lemon over the fillett

Serve