If baking pan is large enough, cook the fish whole. If not, remove the tail and head. Slice or chop seasonal veggies in fairly large chunks and arrange in the bottom of a deep roasting pan.
Stuff whole dill into the fish cavity. Place fish on top of the vegetables.
Lance the fish. Rub the skin with olive oil, drizzling some on the veggies. Sprinkle salt, pepper and seasoning mix over everything.
Bake at 350 degrees for 45 minutes to an hour, or until the flesh is firm to the touch and all one color.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
If baking pan is large enough, cook the fish whole. If not, remove the tail and head. Slice or chop seasonal veggies in fairly large chunks and arrange in the bottom of a deep roasting pan.
Stuff whole dill into the fish cavity. Place fish on top of the vegetables.
Lance the fish. Rub the skin with olive oil, drizzling some on the veggies. Sprinkle salt, pepper and seasoning mix over everything.
Bake at 350 degrees for 45 minutes to an hour, or until the flesh is firm to the touch and all one color.