Low-Carb Keto Fish Fillets Almandine Recipe

Di Bauer February 7, 2015 Fish (Seafood) Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 1,324 Views

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Written By Di Bauer August 31, 2001, Updated by Andrew DiMino February 7, 2015

Low-Carb, Gluten-Free, Paleo, Primal

Fish Fillets Almandine Low-Carb Gluten-Free Recipe

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This Fish Fillets Almandine is pretty versatile. I chose Halibut because it is a thicker, meatier, fish but you can feel free to use whichever type of white fish you prefer. Haddock, Cod, and Sole also work very well in this recipe. The seasonings are all to taste so that we don’t lose the fresh flavor of the fish. The almonds add a nice crunch and give the recipe more texture.

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal

Ingredients

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2 pounds Halibut fillets cut into 4 servings
1/2 cup grass-fed butter, melted
1 tablespoon lemon juice (preferably fresh, but bottled will do)
1/2 cup almonds, slivered
Sea salt (to taste)
White pepper (to taste)
Dried parsley (to taste)
Paprika (to taste)

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Instructions

Preheat the oven to 350° F.
Pat the fish fillets dry, and place them in a single layer in a glass or ceramic baking dish.
Melt the butter in the microwave, then stir the lemon juice into the butter.
Pour the lemon/butter combination over the fish fillets, sprinkle them lightly with the salt, pepper, parsley and paprika. Scatter the slivered almonds over the top of the fish.
Put the fish in the preheated oven and bake, uncovered, for 30-35 minutes, or until the fish flakes easily with a fork.
Serve immediately.

Notes

If using a frozen fish, thaw in the refrigerator the night before.

If you don’t have white pepper and don’t feel like buying any, regular black pepper will do.

Fish Fillets Almandine reheats well. Although the almonds do lose a little of their crunch, they do not lose any of their flavor.

VARIATIONS
You can use, Cod, Sole, Haddock, Striped Bass, or Swordfish in place of the Halibut. I would suggest using whatever is fresh and seasonal to your region.