DIRECTIONS
Preheat the oven to 425.
Scrub the skin of the sweet potato and microwave it until just starting to get tender. About 2 to 2 1/2 minutes. When cool enough to handle, dice into 1/2” pieces, leaving the skin on. Set aside.
Trim the broccoli into even size pieces. Cut away any large leaves and trim stalks to about 2 inches long. If the stalks are thick, cut them in half down the length so they cook more evenly. Wash if needed and set aside.
Mix the cayenne, thyme, paprika, garlic powder, onion powder, salt and pepper together in a small bowl. Pat the fish fillets dry well with paper towels and sprinkle both sides of the fish evenly with the seasoning.
In a 12-inch cast iron or oven proof skillet, heat 2 tablespoons of avocado oil over medium high 2 to 3 minutes. Add the fish and allow it to sit 2 to 3 minutes on the first side before turning. Cook 1 minute on the second side and move the fish to a plate. It will not be cooked through and that’s okay.
Add the butter and remaining tablespoon of avocado oil to the hot pan, reduce heat to medium and add the broccoli and sweet potato. Toss to coat and cook until just starting to pick up some color off the bottom of the pan–about 4 minutes.
Add the fish back into the skillet and transfer it all to the oven. Bake 10 minutes.
To serve, add a bit more butter if desired, and a sprinkle of salt. Squeeze over lemon and serve warm.
Notes:
You can use regular potatoes here if you choose. Just pre-cook them in the microwave until just tender before adding them to the skillet. You can also pre cook your potatoes, leave them whole and store in your fridge to dice for this recipe when you’re ready to cook.