Lemon Butter Halibut & Veggies

Simple fish dishes are a staple in the luteal phase, especially if your desire to cook fancy meals is waning. It is the perfect balance of zesty & light, with a touch of comforting.

In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!

Serving Size: 2+

Total Cook Time: 40 min

• Prep Time: 10 min

• Cook Time: ~30 min

Ingredients

• 1 lb halibut

• Right Rice, original

• Handful of watercress (or arugula)

• 1 sweet potato, diced

• 1 lemon

• Earth Balance vegan butter, 2 tbsp

• Garlic

• Paprika

• Onion powder

• Oregano

• Pinch of salt & pepper

• Olive oil

Instructions

1. Preheat the oven to 375 degrees and if frozen, thaw your halibut (I do about 4 medium-sized filets for 2 people).

2. Dice the sweet potato into cubes, toss in olive oil and garlic, and place in the oven to bake. When the sweet potato are about halfway done (usually 10-15 minutes in), begin to work on your fish. Note: If you have an air-fryer, I highly recommend making the sweet potato in there!

3. Melt 1 tbsp of vegan butter and then dip either side of the halibut filets in the melted butter. Transfer the halibut filets into an oven-safe glass dish, and season the fish in garlic, paprika, onion powder, oregano, and a pinch of salt and pepper. Note: You season to your liking- this is the fun, experimenting part of cooking! I usually go heavier on the paprika and garlic, and a little lighter on the onion powder and oregano.

4. Melt the remaining 1 tbsp of vegan butter, combine with the juice of 1 lemon, and lightly pour over the fish in the glass dish.

5. Place the fish in the oven and bake for about 20 minutes, or until the fish is ready and browning. You can check to see if the fish is ready by looking in the middle and checking to see that the fish has turned opaque (no longer transparent).

6. While the fish is baking prepare the Right Rice according to package instructions.

7. Once the fish and sweet potato are ready, begin to plate. I prefer to put the Right Rice down first, then the watercress/arugula, top with the fish and put the sweet potatoes on the side.

Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.