Time: 30 minutes
Serves: 3 - 4                       

Ingredients:

• 1.85lb fresh fillet 
• Potatoes, broccoli, onion
• Also good: bell peppers, brussels sprouts, fennel, cauliflower, etc.
• 1 Lemon
• Olive oil
• Salt and pepper

Prep Instructions:

• Remove large fillet from packaging, rinse and pat dry
• Cut into 3 or 4 even portions, depending on how many you are feeding
• Boil potatoes for 10 minutes and strain
• Chop boiled potatoes, broccoli, onion or other preferred veggies
• Slice 1 lemon thinly (try to get 8 or 9 medallions) 

• Pre-heat oven to 400 degrees
• Make a shallow cut in the skin side of your fillets – this will help keep the skin from curling in the oven, and leave you with much crispier skin
• On the sheet tray, toss your veggies in olive oil, salt, and pepper (add your favorite spices + seasonings at this stage)
• Make sure the sheet tray is well-oiled (but not drenched), place your fillets skin side down with a bit of room between them
• Make sure veggies are scattered evenly all around the pan
• One final light drizzle of olive oil and toss in the oven for 12-15 minutes, checking periodically

Serving Instructions:

• Remove from oven, scoop roasted veggies onto a plate and place your fillet on top
• Serve with fresh herbs, lime wedge, and sauce of your choosing – we like a simple lemon yogurt sauce with fresh herbs
• Enjoy!