Low Carb Recipe Makeover - Crusted Fish Fillets

Potato-Rosemary-Crusted Fish Fillets

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Makeover for low-carb version: Using 1/2 cup almond flour instead of 1 small potato changes the recipe the following way: Net Carbohydrates (total carb grams minus fiber grams) - 10 grams less Protein - 4 grams more

2 Servings

This simple fish dish is quite elegant with its subtle flavor of rosemary. Don't worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.

Ingredients:

12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon extra-virgin olive oil

Instructions:

1. Rinse the fish under cold running water and pat dry.
Sprinkle with salt and pepper to taste.

2.Peel the potato and grate on the large holes of a
grater. Squeeze excess water out of potato by pressing between sheets
of paper towel.

3. Season the potato with salt, pepper and rosemary and press it
around the fish.

4. Heat a nonstick frying pan over medium-high heat and add
olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes.
Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or
until potatoes are golden and fish is done.

Nutritional Information:

Per serving

307 calories
12 g total fat (2 g sat)
13 mg cholesterol
13 g carbohydrate
34 g protein
1 g fiber
150 mg sodium

Recipe makover: Follow the same instructions but substitute the potato with almond flour.

Using 1/2 cup almond flour instead of 1 small potato changes the recipe the following way:

Net Carbohydrates (total carb grams minus fiber grams) - 10 grams less

Protein - 4 grams more