Servings: 1

INGREDIENTS:

2 rosemary sprigs (or cilantro, parsley, thyme)
1 5-6 oz. skinless fish fillet
2 Tbsp Savory Herb Butter
½ cup diced zucchini 
3 cherry tomatoes, halved 
2 small artichoke hearts (canned) 
quartered 
1 tbsp coconut oil
Squeeze of fresh lemon juice

INSTRUCTIONS:

1. Preheat your oven to 450˚F. Lay down sheet of foil, set herb sprigs on foil then season fish on both sides and lay fish on top of the herb sprigs.
2. Add 2 tbsp butter on top of fillet then spoon the zucchini, 
tomatoes, and artichoke hearts over the fish. Season the vegetables with a pinch 
more of salt and pepper. 
2. Seal the packet closed by rolling and crimping the long sides together over the fish 
and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet. 
3. Bake for 10-15 minutes, until the fish is cooked through. Timing depends on 
thickness of fish. Just before serving, carefully open the packet (hot steam!), and 
add a 1 tbsp coconut oil  and squeeze of lemon juice over everything.