Heat Fish and Vegetables

Another perfect weeknight meal filled with flavor! This is one of my go to meals when I get home late from work, and my family loves it. Plus, only one pan to wash after dinner makes clean up a breeze!

Ready in 30 minutes
Serves 4 people
Macros 7g Net Carbs, 32g Fat, 29g Protein


  • ½ cup coconut oil, melted
  • 1 cup butternut squash, ½ inch cubes
  • 2 cups Brussel sprouts, trimmed and halved
  • Four 4 oz pieces of halibut, mahi mahi, or cod
  • ½ teaspoon each salt, pepper, and fresh thyme
  • 1 lemon, quartered
  • 3 tablespoons pumpkin seeds


  1. Preheat oven to 425 degrees.
  2. Toss the melted coconut oil in a bowl with the butternut squash and Brussel sprout halves. Season with salt and pepper.
  3. Spread the Butternut squash and Brussel sprout mixture in one layer on a cookie sheet.
  4. Place the fish on top of vegetables. Be sure to leave space between each piece of fish for the heat to circulate in the oven.
  5. Season the fish with salt, pepper and fresh thyme.
  6. Put the vegetables and fish in the oven and cook for 15 minutes, or until fish flakes easily when tested with a fork and the vegetables are fork tender.
  7. Plate fish and vegetables and sprinkle with pumpkin seeds. Serve with a lemon wedge on the side.

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