Baked Fish with Steamed Butternut Squash


  • For the Fish:
  • 2 tbsp extra-virgin olive oil
  • 1 pound wild caught fish (striped bass, hake, haddock, cod, etc.)
  • 2 teaspoons freshly chopped thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons paprika
  • For the Squash:
  • 2 tbsp extra-virgin coconut oil
  • 1 onion, thinly sliced
  • 2 cups carrots peeled and cut into 1-inch pieces
  • 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp coconut butter
  • 1 teaspoon apple cider vinegar


Step 1

Preheat oven to 350ºF. Generously coat the fish with the olive oil. Combine the thyme, salt, pepper, and paprika, and then rub generously over the fish. Place the fish in a single layer in a baking dish. Place dish on middle rack in the oven; and bake until cooked through, about 8-10 minutes.

Step 2

In a large pot, melt the coconut oil, then sauté the onion just until soft, about 2-3 minutes. Add the carrots and squash plus ½ cup water. Steam the squash and carrots until tender. Place the steamed vegetables in a food processor and pulse to break down, then add the coconut butter and apple cider vinegar. Then puree until the consistency of mashed potatoes.

Step 3

Serve the fish over a good sized portion of the squash puree.

Nutritional Information

Nutritional analysis per serving: Calories 638, Total Fat 26g, Protein 60g, Fiber 14g, Sugar 4g, Sodium 258mg

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