Dill & Scallion Crusted Fish with Mashed Rutabaga

Dill & Scallion Crusted Fish with Mashed Rutabaga

4 Pieces wild caught fish fillets of your choice (tuna pictured)

2 lb. Rutabaga roots
1 Bunch scallions
1 t. Dry dill weed
1/4 c. Almond milk
1/4 c. Coconut oil
Salt to taste

Place fish fillets in a 9x13 inch bake dish. Dollop with 2 T. coconut oil. Sprinkle with dill and salt. Bake for about 20 minutes at 350F. Remove from oven and sprinkle with most of the chopped scallions (reserve a few). Return to oven on broil (500F) for a few minutes until scallions begin to crisp brown.

Clean and chop rutabaga roots into large cubes and place in medium pot. Pour just enough water over the roots to almost cover them. Boil on medium until very tender when pierced with a fork. Pour off water. Place boiled roots in blender with 1/4 c. almond milk and 2 T. coconut oil. Add salt to taste. Blend until smooth mashed consistency. Add reserved scallions and pulse a few more times to incorporate.

Serve using the extra juices and oils from the fish as a "gravy" for the rutabaga. Serves 2-4.