I threw this breakfast together pretty quickly on a weekend morning. I've developed a technique for making sweet potato in a frying pan where I cut it into cubes, fry it for a little bit in avocado oil, add about two cups of water and boil that down, and then finish frying it in oil. They're done in about 15-20 minutes, and taste almost as good as if they were roasted. This was leftover dinosaur kale from a previous dinner.
One of my patients recommended the amazing Shine Juice Bar and Cafe in Orillia to me. I've been twice on my way down to work in Toronto, and it is a wonderful restaurant. Everything on the menu is plant-based and gluten-free (and delicious)!
I'm sorry, I always forget what kind of fish I've used when I'm writing up my blog posts. I'm 99% sure this is haddock that I purchased frozen and thawed before making this meal. When you're looking at what kind of fish to buy, I recommend using this guide. The guide was drafted in 2006, but I've done the research recently and it is still current and relevant.
Next, I KNOW this dish doesn't look amazing, but it tastes AMAZING! Here's what you do. Chop up a bunch of garlic, onion, and ginger and mix it in the bottom of a baking dish with oil (I use my cast iron frying pan). Then flip the fish a few times in the mixture and leave it on top of the chopped veggies. Put the pan into an oven at 420 degrees and bake it until the fish is done and the veggies have become translucent and started to brown. The fish stays super moist, and the flavour is really good!