• Preheat oven to 400°F .
  • Rinse and pat fish dry, and place in a rectangular baking dish.
  • Sprinkle generously with sea salt.
  • In a large skillet, heat oil over medium heat and sauté onion, carrot, parsnip, and fennel until soft, for 8–10 minutes until softened.
  • Add stock and lemon juice; simmer for a 2-3 minutes.
  • Add chopped greens; simmer 3 more minutes.
  • Pour vegetable and stock mixture over fish.
  • Place in oven and bake for 30 minutes until cooked through and fish flakes apart.
  • Add salt, pepper, and more lemon juice to taste.



Prep Time: 20 minutes

Cooking Time: 30 minutes

Yields: 3 servings

Prep Notes:  This recipe can be made with any wild-caught white fish.


  • 1 ib. wild-caught white fish
  • 1 lb. white fish of choice
  • 1/8 tsp. sea salt
  • 2 Tbsp. coconut or olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced into strips or rounds
  • 1 parship, sliced into strips or rounds
  • 1 bulb fennel, sliced thin
  • 1 c. organic chicken stock
  • 1 lemon, juiced
  • ½ bunch greens, roughly chopped (kale, chard, spinach)Sea salt and ground pepper to taste

Credit:adapted from Andrea Nakayama, ReplenishPDX