Dijon Pecan Crusted Cod with Roasted Broccoli

This was last nights dinner, and one I prepared the day before putting both the fish and the broccoli in the fridge, in the dishes I was going to cook them in.  When I came home from work all I had to do was take them out, turn on the oven, and stick them in.   If you have all the ingredients in your fridge and pantry, it's even easier than the stuffed sole. 

Most people think high-fats foods are bad for you and the reason many people are overweight in this country.  If not paired with a lot of unhealthy and processed carbohydrates, fat is actually an important part of a healthy diet that will help you lose weight and keep it off.  My diet consists primarily of lean proteins, good fat, and vegetables. 

Ingredients

• 1/2 cup paleo mayonaise (sorry, you have to make your own or use hellmans if you don't care about following a paleo diet)
• 1/4 cup of dijon mustard
• chopped pecans
• 1 lb Wild Cod Fillet
• Coconut oil
• One bunch organic broccoli
• Olive oil
• Salt
• Garlic powder

Preheat oven to 400 degrees.

For the fish:

- Mix mayo and mustard together.  

- Put fish in a coconut oil greased or parchment lined baking dish.

- Smear mayo/mustard on fish

- Spread chopped pecans on top of fish

For the broccoli:

- line a baking sheet with parchment paper

- cut broccoli into nice size pieces

- drizzle with olive oil and rub into broccoli so it's coated, just enough to coat but not make greasy

- sprinkle with sea salt

- sprinkle with garlic powder

Place in a preheated oven at 400 degrees for 20 minutes.  

Enjoy.