Healthy, yummy, satisfying. This is everything that I want in a meal!

I am excited about dinner tonight! Not only is it going to be super yummy, but the recipe is also amazingly healthy and so easy to whip up. Pairing this delicious maple-ginger fish with roasted root veggies, like parsnips, sweet potatoes, beets and garlic (and fresh rosemary and thyme out of my garden, naturally!). Add to that a bottle of a brand new type of shiraz that I discovered the other day, and you have the makings of a positively yummy meal.

Why more people don't eat like this baffles me... I mean, food can be so easy! So healthy! So super duper yummy! Maybe it's because not many people know how to cook....?

Which leads me to my big announcement! Stay tuned in the coming new year for a brand new YouTube channel ("Vitally Healthy"), where I team up with one of my friends and we create deliciousness that will nourish your body. She contributes her expertly chosen wine pairings and I share all of the details about the health potential of the ingredients. It should be great!

Until then though, keep coming back here to check out all of the deliciousness! And enjoy this fish dish, seriously... comment below and let me know what you thought!

Maple-Gingerroot Roasted Sole:

· 1 - 1¼ lb. sole or other white fish such as snapper or cod

· Coarse salt and cracked black pepper, to taste

· 1 tsp. orange juice

· 1 tsp. rice vinegar

· 1 tsp. sesame oil

· 2 tbsp. pure Canadian maple syrup

· 1 tbsp. freshly grated gingerroot

For the roasted vegetables:

· 2 carrots, peeled and chopped into large chunks

· 2 parsnips, peeled and chopped into large chunks

· 3 small beets, peeled and cubed

· 3 tbsp. avocado oil

· Salt and freshly ground pepper

· 1 tbsp. fresh thyme leaves, chopped

· 1 tbsp. fresh rosemary leaves, chopped

· 8 to 10 cloves garlic, smashed

1) To roast the vegetables: preheat the oven to 425°F and cover a large baking tray with parchment paper. Add the chopped root vegetables to a large bowl and add the avocado oil, salt and pepper. Toss to coat and pour the vegetables onto the prepared baking sheet. Roast in the preheated oven for 20 minutes, then stir them around and roast for 20 minutes longer or until they are tender. Sprinkle with more fresh thyme and rosemary

2) To make the fish: preheat the oven to 450°F. Season the fish with the orange zest and fresh thyme. Sprinkle with salt and pepper and place in 9 x 13 inch baking dish; set aside (you can do this a few hours ahead of time)

3) In a small bowl, whisk together the orange juice, rice vinegar, sesame oil, maple syrup and grated gingerroot. Taste and adjust seasonings

4) Pour the marinade over the fish and place in the oven. Cook until lightly golden in some places and fork tender (about 15 minutes). You’ll know the fish is done when it has gone from pale pink or light white (depending on the fish variety) to a brighter white. In addition to the stark change in color, the fish will also flake apart easily with a fork

5) Serve immediately with lemon slices for squeezing and roasted root veggies on the side