Lemon Garlic Mahi Mahi with Roasted Potatoes and Brussels Sprouts

For the Lemon Garlic Mahi Mahi: Pat fish dry and season with lemon pepper and salt. Heat a skillet to medium heat, then add avocado oil once hot. Place seasoned fish in the pan and cook for 4 minutes per side. Once cooked, turn off heat and add minced garlic, butter, and lemon juice to the pan. Let the garlic cook in the hot pan and spoon the sauce over the fish. Serve hot with veggies.

For the Potatoes: Cube potatoes and add to a large bowl. Season with 1 tsp minced garlic, 1/2 tsp onion powder, salt, pepper, and a few Tbsp fresh chopped dill. Coat with 2 Tbsp avocado oil and season with salt and pepper. Bake on a parchment paper lined baking sheet for 20 minutes at 400 degrees Fahrenheit.

For the Brussels sprouts: Cut Brussels sprouts in half and add to a large bowl. Season with 1 tsp minced garlic, salt, and pepper. Coat with a good amount of olive oil. Bake on a parchment lined baking sheet for 15-20 minutes at 400 degrees Fahrenheit.