Zingy Lemon Fish

This makes a total of 2 servings of Zingy Lemon Fish. Each serving comes out to be 357 calories, 29.3g fats, 3.3g net carbs, and 20.5g protein.

📝 Ingredients

• 1/4 cup almond flour
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• salt and pepper (to taste)
• 3 tablespoon butter
• 1 tablespoon lemon juice
• 7 ounce fresh gurnard fish fillets

👨‍🍳 Instructions

1. 1On a large dinner plate mix together the almond flour, dill, chives, onion powder, garlic powder, salt, and pepper, then spread out.
2. 2Take the fresh fish fillets, one at a time, and press into the flour mix. Turn and repeat. You want to really cover them well. Place on a separate plate once done. You can do this in advance and hold in the fridge until ready to cook.
3. 3In a large pan, heat half the butter and half the lemon juice over a medium-high heat. You want it hot enough to crust the flour mix, but we don’t want to burn the butter or turn the juice bitter.
4. 4Let the fish cook for approximately 3 minutes. Give the pan a wriggle so the fish soaks up all the lemony butter. Don’t let your pan dry out. Add more butter or lemon juice if necessary.
5. 5Place the other half of the butter and remaining lemon juice in the pan and flip the fish to cook for another 3 minutes. Again, give the pan and fish a bit of a swirl around. The coating should be nice and golden brown and you should be able to see the fish cooking through.
6. 6Check if the fish is done with a fork and remove from the pan when almost done. The fish will continue to cook, so we want to avoid overcooking. If you have steamed vegetables waiting, pour the butter with all the crunchy bits from the coating onto your veggies. It makes a lovely dressing.