Nut-crusted Fish

Recipes

Recipe makes 4 servings

Ingredients:

For the Nut Crust:
1/2 cup (56g) almond flour
1/4 cup (28g) raw crushed macadamia nuts (or any other low-carb nuts of your choice)
2 Tbsp (13g) grated Parmesan cheese
1 tsp (0.6g) paprika
Salt and pepper to taste

For the Fish:
4 (6oz/170g each) fish filets (such as cod, tilapia, or salmon)
2 Tbsp (27ml) olive oil or melted butter
Lemon wedges for serving
Fresh parsley for garnish
2 cups (12oz/340g) Shirataki rice (or riced cauliflower)

Instructions:

Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease with olive oil.

Combine the almond meal, crushed macadamia nuts, grated Parmesan cheese, paprika, salt, and pepper in a shallow dish; mix well.

Brush each fish filet with olive oil or melted butter, ensuring they are evenly coated.

Press each filet into the crust mixture, coating both sides thoroughly. Gently pat the crust onto the fish to help it adhere.

Place the coated fish filets on the prepared baking sheet and bake for about 12 to 15 minutes or until the fish flakes easily with a fork and the crust is golden brown.

Serve the nut-crusted fish with lemon wedges, garnish with fresh parsley and, if desired, with cooked shirataki rice (or riced cauliflower).

Nutritional breakdown per serving (recipe makes 4 servings)

352 Calories
39.1g Protein
20.3g Fat
4.2g Fiber
7.2g Total Carbs
3.0g NET Carbs