Recipe

Dinner

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Arrowroot Starch
Paprika
Onion Powder
Garlic Powder
Dried Thyme
Sea Salt & Black Pepper
Skinless Haddock Fillets
Coconut Oil
Garlic Cloves
Lemons
Fresh Parsley
Fresh Oregano

Herbed Lemon & Garlic Haddock

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 20 min
Servings: 4
  • 1 tbsp. Arrowroot Starch
  • 1/2 tsp. Paprika
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Dried Thyme
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 4 Skinless Haddock Fillets, about 1-inch thick; 6 ounces each
  • 4 tbsp. Coconut Oil, divided
  • 2 Garlic Cloves, minced
  • 1/2 Lemons, juiced
  • 2 tbsp. Fresh Parsley, chopped
  • 2 tbsp. Fresh Oregano, chopped
  • In a small mixing bowl, whisk together the arrowroot starch through salt and pepper.
  • Pat dry the haddock filets, and sprinkle the arrowroot mixture over the filets, on both sides. Set aside.
  • Add 1 tablespoon coconut oil to a skillet over medium-high heat.
  • Add the haddock and sear until golden brown and cooked through on each side, and flakes with a fork, about 3-4 minutes per side. Transfer to a plate and set aside.
  • Reduce heat to medium-low. Melt remaining 3 tablespoons of coconut oil in the same skillet.
  • Add garlic and sauté for about 30 seconds.
  • Remove from heat; stir in bone broth and lemon juice.
  • Pour sauce over haddock filets. Top with parsley and oregano, and serve warm.