Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories269.6 kcal (13%)
Total Fat21.3 g (30%)
Carbs2.7 g (1%)
Sugars1 g (1%)
Protein17.1 g (34%)
Sodium802.9 mg (40%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 x 4 ouncesole fillets
skinless, boneless, patted dry, flounder works too
½ teaspoonkosher salt
¼ teaspoonblack pepper
¼ teaspoongarlic powder
¼ cupblanched almond flour
or all-purpose flour
1 tablespoonclarified butter
1 tablespoonbutter
½ tablespoonlemon juice
freshly squeezed
1 tablespoonparsley
minced
2 Tbspcapers
optional
Instructions
Step 1
Heat your oven on the “keep warm” setting (150 degrees F).
Step 2
Season both sides of the fish with kosher salt, black pepper, and garlic powder. Sprinkle 2 tablespoons of almond flour on each fillet, 1 tablespoon per side, and use your hand to gently spread to coat.
Step 3
In a 12-inch nonstick skillet over medium-high heat, heat the clarified butter. Swirl to coat. Place the fish pieces in the skillet. Cook until just done, about 2 minutes per side. Lower heat to medium if the pan overheats. Transfer the cooked fish to oven-safe plates and keep them in the warm oven.
Step 4
Carefully wipe the skillet clean with paper towels. Add the butter. Heat at medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, Immediately remove the skillet from the heat. Stir in the lemon juice.
Step 5
Remove the plates from the oven. Pour the butter-lemon sauce over the fish pieces and sprinkle them with parsley. Serve immediately.
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