1 ½ pounds of flounder or haddock fillets
3 medium beets
6 whole cloves garlic
2 tablespoons fresh squeezed lemon juice
2 tablespoons melted coconut oil
½ teaspoon sea salt (preferably coarse)
2 tablespoons fresh sage leaves (optional)
Preheat oven to 450. Peel beets and chop into 1 inch pieces.
Place chopped beets in a ceramic or glass baking dish. Add garlic cloves leaving skins on. Toss with coconut oil. Roast for 20 minutes.
Remove from oven. Rinse fish and place in a ceramic or glass baking dish. Pour the beet mixture over top and around the fish. Sprinkle with sea salt, fresh ground pepper and chopped sage leaves. Pour lemon juice over top and put in the oven. Cook for 20 minutes or until the fish begins to crack or flake.
Serve over steamed spinach. YUM!