Barramundi Vegetable Soup

This unique recipe combines fish with a flavorful soup to
warm you up on a chilly day. Enjoy with your favorite Paleo
salad (see chapter 9) for a vitamin- and protein-packed
meal. SERVES 4

2 tablespoons extra virgin olive oil

4 4-ounce barramundi (sea bass) fillets

½ cup chopped oyster mushrooms

1 medium shallot, chopped

2 large carrots, chopped into 1-inch pieces

2 large zucchini, chopped into 1-inch pieces

2 plum tomatoes, seeded and chopped

2 cups Chicken Broth (page 193)

2 tablespoons chopped fresh parsley

4 lemon wedges

Cayenne pepper, to taste

Preheat oven to 160 degrees.

Heat 1 tablespoon of the oil in a cast iron skillet over
medium flame. Add fish and cook for three minutes, skin