And to go with it… a healthy dose of flavour – aka refined sugar free ketchup by our friend Dr Wills



5 Potatoes (or 2 Sweet Potatoes)

1½ Coconut Oil

2 Red Onions

Pink Himalayan Salt & Pepper

4 Carrots

2 Trout Fillets

½ Bunch Broccoli &/or Asparagus Spears

Dr Wills Ketchup (Tomato or Beetroot)


  • Whack the oven on to 180oC with a roasting tray in the oven
  • Divide each potato into 6 wedges (or more if using super large spuds) & the Onions into quarters
  • Take out the roasting tray, add 1tbsp Coconut Oil to melt before adding the Potatotes and Onions, coating them before adding a good dash of Salt and Pepper. Pop in oven & set timer for 30 mins
  • Slice up the Carrots & Broccoli/Asparagus lengthways
  • After 30 mins, take out the Spuds, toss, add the Carrots and pop back in for 15 minutes
  • In a separate roasting tray add the Trout (skin up) and Broccoli, pop the remaining Coconut Oil & some ground Pepper on the Fish & pop in the oven for the final 12 minutes of cooking time

Serves: 2