WhitbyJet
Well-Known Member
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LOVELY FISH
ALMOND COD WITH PARMESAN PESTO
cod fillets (or could use any other white fish fillets)
salt & pepper
a little lemon juice
some pesto
fresh grated parmesan
almond flakes
a little melted butter
Grease an oven proof dish with a little butter. Rub the cod fillets with salt, pepper and a little pesto. Put them in the greased dish, drizzle with lemon juice, sprinkle with parmesan and top with flaked almonds. Drizzle with melted butter.
Bake in the oven at 200 degresse for approx 15 - 20 mnutes.
Serve witih a tomato, onion and fresh basil salad, and a dollop of creme fraiche.
Photo: http://lchf-bloggen.blogspot.com/2011/0 ... pesto.html
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FISH FINGERS
Use tilapia if you can get them, hey look a little bit like fish fingers, but you can use any white fish, cut them to size, similar to fish fingers.
For 4 persons:
1 egg
1/2 - 1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 cup ground almonds
1/2 cup fresh grated parmesan
4 tilapia fillets (or other white fish)
plenty of butter
4 lemon wedges
parsley, fresh
Beat the egg with the lemon pepper and garlic powder in a bowl.
Mix the ground almonds and grated parmesan in another bowl.
Cut fish into bite-sized pieces. Turn them in the egg mixture first and then into the almond mixture, make sure fish is coated on all sides.
Heat the butter in a frying pan and fry the fish on medium to high heat until golden. Place fish on kitchen paper to drain off excess fat.
Serve with lemon wedges, a cucumber salad (thinly slice cucumber, season with lemon juice, olive oil, pinch of sweetener, salt, pepper and chopped parsley) and a remoulade dip (mayonnaise mixed with a little lemon juice, finely chopped capers and cornichons/gherkins)
Photo: http://lchf-bloggen.blogspot.com/2010/0 ... lapia.html
ALMOND COD WITH PARMESAN PESTO
cod fillets (or could use any other white fish fillets)
salt & pepper
a little lemon juice
some pesto
fresh grated parmesan
almond flakes
a little melted butter
Grease an oven proof dish with a little butter. Rub the cod fillets with salt, pepper and a little pesto. Put them in the greased dish, drizzle with lemon juice, sprinkle with parmesan and top with flaked almonds. Drizzle with melted butter.
Bake in the oven at 200 degresse for approx 15 - 20 mnutes.
Serve witih a tomato, onion and fresh basil salad, and a dollop of creme fraiche.
Photo: http://lchf-bloggen.blogspot.com/2011/0 ... pesto.html
-------------------------------------------------------------------------------------------------------------------------------------------
FISH FINGERS
Use tilapia if you can get them, hey look a little bit like fish fingers, but you can use any white fish, cut them to size, similar to fish fingers.
For 4 persons:
1 egg
1/2 - 1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 cup ground almonds
1/2 cup fresh grated parmesan
4 tilapia fillets (or other white fish)
plenty of butter
4 lemon wedges
parsley, fresh
Beat the egg with the lemon pepper and garlic powder in a bowl.
Mix the ground almonds and grated parmesan in another bowl.
Cut fish into bite-sized pieces. Turn them in the egg mixture first and then into the almond mixture, make sure fish is coated on all sides.
Heat the butter in a frying pan and fry the fish on medium to high heat until golden. Place fish on kitchen paper to drain off excess fat.
Serve with lemon wedges, a cucumber salad (thinly slice cucumber, season with lemon juice, olive oil, pinch of sweetener, salt, pepper and chopped parsley) and a remoulade dip (mayonnaise mixed with a little lemon juice, finely chopped capers and cornichons/gherkins)
Photo: http://lchf-bloggen.blogspot.com/2010/0 ... lapia.html