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My husband was not a fan of fish until I started making him fish dinners like this one. He was very quickly convinced! We love our fish dinners - healthy and, for me, it is a quick solution to defrost frozen fish by placing in a bowl under running tap water, and quickly get food on the table, when time is a factor, or if I feel too tired to cook an elaborate meal.
LIGHTLY “FLOURED”
FISH IN
LEMON BUTTER SAUCE
I was amazed at how this simple fish dish is
restaurant-quality good! So simple and
yet so good! As with most fish-fry
meals, this is quick and easy, which is great for those times when time is a
factor. So little bake mix is required
that you can easily substitute almond flour mixed with a bit of coconut flour
instead.
Ingredients:
3 thin fish fillets (1 lb; 0.45 kg)
Salt
and pepper, to taste
3 tbsp Gluten-Free Bake Mix 2, OR (45 mL)
simply a mix of almond flour and a little coconut flour
3 tbsp olive oil, OR more (45 mL)
Lemon Butter Sauce:
4 tbsp unsalted butter (60 mL)
1 tbsp fresh lemon juice (15 mL)
1/8 tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix 2, OR (45 mL)
simply a mix of almond flour and a little coconut flour
3 tbsp olive oil, OR more (45 mL)
Lemon Butter Sauce:
4 tbsp unsalted butter (60 mL)
1 tbsp fresh lemon juice (15 mL)
1/8 tsp salt (0.5 mL)
Instructions:
Rinse fish fillets and pat dry with paper towels. Sprinkle fish on both sides with salt and
pepper. Sprinkle fish with Gluten-Free Bake Mix 2 (OR alternative) on both sides.
In large frying pan in olive oil over medium high heat,
cook fish fillets about 2 to 3 minutes on both sides (depending on the thickness of the fish) until golden brown and fish flakes easily when using a fork. Place on serving platter. Spoon all of the sauce over the fish and
sprinkle with parsley. Serve at once.
Lemon Butter Sauce: While fish is
cooking, prepare this sauce. In saucepan,
melt butter. Remove from heat and allow
to cool slightly. Stir in lemon juice,
salt and black pepper.
Yield: 3 servings
1 serving
315.5
calories
29.2
g protein
20.5
g fat
0.0 g fiber
2.0
g net carbs
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