When looking for recipes and meal ideas for my family I like to include something nutrient dense, colorful and focused on veggies, lean meats and healthy fats. Here is one dish that I created with what I had in my fridge. It follows the Whole30 principles. Remember you can alter the recipe with different vegetables, meats or dietary needs.
2 tablespoon of olive oil divided
1 6 ounce fillet cod
2 cloves garlic, minced
1 cup of shredded carrots
1 cup of shredded purple cabbage
1 cup of diced cucumber
1/4 cup of diced red onion
1 avocado, diced
1 teaspoon of herb de provence
Kosher salt and freshly ground black pepper, to taste
1 lemon, divided
1 head butter lettuce
Preheat oven to 350 degrees F (175 degrees C). In a bowl mix carrots, purple cabbage, onion, cucumber, and avocado with oil, lemon juice, and salt and pepper and put it aside. Prepare fish with oil, herb de provence, lemon juice and salt and pepper. Wrap it in foil and bake for 10-15 minutes or until fish is easily flaked with a fork. To serve, spoon several tablespoons of the vegetable slaw into the center of a lettuce leaf, then place baked fish on top.