Those are lemon slices, not limes. In Panama lemons are small and green in color. For the longest time upon arriving I only bought imported yellow lemons as I thought the Panamanian lemons were limes! The breading on the fish soaked up a lot of the garlic butter. It was so good!
A
very quick and easy meal to prepare when time and energy is a factor. Sometimes
simple is best! This meal was so good. I took one bite of
the fish and was excited to eat my meal.
4 to 5 small fish fillets
Olive oil for frying
Garlic Butter:
2 tbsp butter (30 mL)
2 tbsp light-tasting olive oil (30 mL)
2 tsp minced garlic (10 mL)
“Breading”:
1/3
cup Gluten-Free Bake Mix 2, OR (75 mL)
almond flour and a
bit of coconut flour
1 tbsp Parmesan cheese (30 mL)
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
1 egg
Lemon slices
Pat fish fillets dry. If they are frozen, thaw in a bowl with tap running cool water over the fillets. Once thawed, pat dry with paper towels (they will still be wet but not soaking wet).
Garlic butter: In nonstick frying pan, place butter and pour in olive oil. Add minced garlic and cook until barely turning light brown. Turn off the burner and set the frying pan aside.
In small bowl, beat egg with fork.
“Breading”: In another small bowl, combine Gluten-FreeBake Mix 2, page, OR almond flour-coconut flour mix, Parmesan cheese, salt and black pepper.
Dip fish fillets in egg wash and then spoon “Breading” over each fillet on both sides.
In
large nonstick frying pan, in olive oil and over medium heat, cook all the fish
fillets on one side, and when browning, turn them over and cook the other side,
turning again, if necessary. Cook time
is approximately 7 minutes. Towards the
end of cook time, heat up the garlic butter and place the fish fillets in the
garlic butter. Cook a further 1 to 2 minutes.
Serve right away with lemon slices.
Yield: 4 servings
1
serving
309.0
calories
28.3
g protein
19.8
g fat
0 g fiber
2.6
g net carbs
END OF RECIPE
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