Hempseed-encrusted Grouper with Fresh Rosemary and Thyme

Hello heaven, I’m Fern Olivia. It is a pleasure to meet you.

In between Ra Ma TV, kundalini yoga sessions and meditating on the beach, I felt inspired to create beautiful meals for us in Dana’s gorgeous beach house aka “ladies’ ashram” – and could you blame me?

Our favorite meal was a hempseed-encrusted Grouper with fresh herbs over organic, local microgreen salad. I created the recipe on the fly from intuition and was thrilled when Dana gave it her gorgeous stamp of approval.

We love hempseeds because they have the perfect ratio of Omega 3:6 fatty acids, plus are bursting with vitamins, fiber, and a variety of essential minerals.

I hope you enjoy this meal just as much as we did in Malibu!


Fern Olivia Langham is a yoga instructor and holistic health coach based in NYC and LA.

Photo Credit: Dana James


2 wild-caught Grouper filet

1/2 organic lemon, sliced thinly

3 fresh rosemary sprigs

3 fresh oregano sprigs

dash of organic red pepper flakes

several generous shakes of organic cracked black pepper

sprinkle of Himalayan sea salt

4 tablespoons organic raw hempseed

Organic virgin olive oil


Preheat oven to 375 F. Drizzle olive oil over a parchment paper-lined baking sheet and top with lemon slices and half of the fresh herbs. Place grouper filets and top with spices, hempseed and remaining herbs. Bake for 15-20 minutes until fish is flaky and top begins to crust. Serve on top of fresh seasonal greens and enjoy with your best friend or your honey.