Parsley Crusted Keto Fish
This parsley crusted keto fish is rich, buttery, and quick to prepare. It’s served with zucchini noodles for a simple low-carb meal.
Ingredients
- 170 g fish fillet white fish, salmon, or tuna
- 25 g butter
- 5 g parsley finely chopped
- 20 g macadamia nuts
- 5 ml olive oil
- salt and black pepper
- 10 g Parmesan cheese
- finely grated
Zucchini Noodles
- 150 g zucchini noodles
- ½ tbsp extra virgin olive oil
Instructions
- Add the butter to a small saucepan over medium heat and cook until it turns golden brown. Set aside.
- In a small bowl, mix the chopped parsley with the grated Parmesan cheese. Set aside.
- Toast the macadamia nuts in a dry pan over medium heat until lightly browned and fragrant. Remove from the pan and crush into a fine crumb using a mortar and pestle or chop finely with a knife.
- Season the fish fillets with salt and black pepper. Press the parsley and Parmesan mixture firmly onto one side of each fillet.
- Heat the olive oil in a sauté pan over medium-high heat. Place the fish parsley-side down in the pan and cook for about 2 minutes, depending on thickness.
- Flip the fish and add about 1 tablespoon of the brown butter to the pan. Baste the fish while it cooks for another 1–2 minutes, until just cooked through.
- Heat the extra virgin olive oil in a separate pan over medium heat. Add the zucchini noodles and cook for 1–2 minutes, until just tender.
- Serve the fish over the zucchini noodles and finish with the crushed macadamia nuts and remaining brown butter.
Video
Notes
If you’re using frozen fish fillets, defrost them overnight in the fridge.
Nutrition
Calories: 728kcalCarbohydrates: 8gProtein: 41gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 154mgSodium: 412mgPotassium: 1341mgFiber: 4gSugar: 5gVitamin A: 1492IUVitamin C: 34mgCalcium: 193mgIron: 3mg
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