Baked Fish with Steamed Butternut Squash by Dr. Mark Hyman - BeingBrigid

Ingredients

• 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