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LIGHTLY "FLOURED" FISH IN LEMON BUTTER SAUCE
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.
3 thin fish fillets (1 lbs; 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 g)
1 tbsp fresh lemon juice (15 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)
1/2 tsp dried parsley (2 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 g)
1 tbsp fresh lemon juice (15 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)
1/2 tsp dried parsley (2 mL)
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 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 serving315.5 calories
29.2 g protein
20.5 g fat
0.0 g fiber
2.0 g net carbs
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Source: low carb news