In the bowl of a food processor, process the pistachios, shallots, garlic, dill, and tarragon for 30 seconds, or until coarsely chopped. Add 2 tablespoons melted ghee, the zest and juice of 1 lemon, and 1 1/2 teaspoons sea salt, and 1/2 pepper and pulse once or twice to combine.
Add the leeks, zucchini, and tomatoes to the tray and drizzle with the remaining 1/4 cup ghee, red wine vinegar, and remaining salt and pepper. Toss with hands to coat then move the vegetables to the outside of the tray.
Arrange the fillets skin-side down in the center of the tray and tuck the thin tail ends under themself to even out the thickness. Spread the seasoning mixture over top the fish, pressing down slightly to adhere.
Place the tray in the oven on the center rack and roast for 12 to 14 minutes, until the fish is cooked through and flakes easily with a fork. Move the baking sheet to the top rack and switch the oven to broil.
Broil, watching carefully, for 2 to 3 minutes, until the tomatoes burst and the top of the fish browns a bit.
Serve hot with the vegetables and the pan sauce spooned over the fish. Slice the remaining lemon
Keywords: Danielle Walker, healthy, seafood, clean eating, paleo, gluten free, grain free, against all grain