I used to crumb fish separately for my kids with breadcrumbs and flour, while my husband and I would have a low-carb version. No longer! I have been playing around with this recipe to come up with something that everyone likes. After much trial and error I am pleased to bring you this crowd-pleaser : Herb And Parmesan Crusted Fish With Lime Aioli.

Crumbed fish is a family favorite in many households because it gets everyone eating fish, is quick to make and tastes great.   My version is all of those things but is also low-carb with 3 g of net carbs per serve (including the Lime Aioli). If you want to prepare ahead of time, you can crumb the fish and keep it in the fridge for several hours before cooking. This can help the crumb mixture stick to the fish.

Herb And Parmesan Crusted Fish With Lime Aioli – ready to eat in 30 minutes. It’s the perfect low-carb, high-fat meal for ketogenic or low-carb diets.

 

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Herb And Parmesan Crusted Fish With Lime Aioli

Ingredients:

Herb & Parmesan Crusted Fish

1.8 lb (800g)  firm white skinless fish – cod, halibut, sea bass, monkfish etc
1 1/3 cup (130g) almond meal
3/4 cup (75g) Parmesan cheese, grated finely
2 eggs
1/2 tbsp parsley, chopped finely
Zest of 1 lime
Salt & pepper
2 tbsp olive oil, for cooking
1 tbsp butter, for cooking
Lemon wedges to serve

Lime Aioli :

1/2 cup mayonnaise (not fat-free)
1 1/2 tbsp lime juice
1/2 tsp lime zest
1 small garlic clove, finely chopped

Method:

First, make the Lime Aioli as it will give the flavors some time to develop.

In a small bowl, mix together the mayonnaise, lime juice, lime zest and garlic.

Cover and place in the fridge.

To make the herb crust, mix together the almond meal, Parmesan, parsley, lime zest, salt & pepper in a flat dish. Or mix in a bowl then transfer to a plate to be used to crumb the fish.

Crack the eggs into a bowl and whisk lightly with a fork.

Dip each piece of fish into the egg to coat, then place into the almond/herb mixture and roll the fish around to coat on all sides.

Place all the crumbed fish on a large plate, cover with plastic wrap and put in the fridge for 8-10 minutes.

While the fish is in the fridge, feel free to make a quick salad with your favorite greens and salad vegetables.

Place a fry-pan over medium heat and add the olive oil and butter. Once melted, pan-fry the fish for 3 minutes, then flip and cook for 2-3 minutes on the other side. The fish should flake apart easily and have developed a lovely golden crust.

Serve with the Lime Aioli, lemon wedges and a salad.

Serves 4

Per serving:  796.4 Calories; 60.5g Fat; 53.1g Protein; 7.4g Total Carbohydrate; 4.0g Fiber; 3.3g Net Carbs

30 Minute Low Carb Herb & Parmesan Crusted Fish

Low-Carb Herb And Parmesan Crusted Fish With Lime Aioli
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 796.4
  • Fat: 60.5
  • Net Carbohydrates: 3.3
  • Fiber: 4
  • Protein: 53.1
Recipe type: Main, 30 Minute Recipe
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Crumbed fish is a family favorite in many households because it is gets everyone eating fish, is quick to make and tastes great. My version is all of those things but is also low-carb with 3 g of net carbs per serve (including the Lime Aioli). If you want to prepare ahead of time, you can crumb the fish and keep it in the fridge for several hours before cooking. This can help the crumb mixture stick to the fish. Herb And Parmesan Crusted Fish With Lime Aioli - ready to eat in 30 minutes. It's perfect for low-carb, high-fat meal for ketogenic or low-carb diets.
Ingredients
  • 1.8 lb (800g) firm white skinless fish - cod, halibut, sea bass, monkfish etc
  • 1⅓ cup (130g) almond meal
  • ¾ cup (75g) Parmesan cheese, grated finely
  • 2 eggs
  • ½ tbsp parsley, chopped finely
  • Zest of 1 lime
  • Salt & pepper
  • 2 tbsp olive oil, for cooking
  • 1 tbsp butter, for cooking
  • Lemon wedges, to serve
    Lime Aioli
  • ½ cup mayonnaise (not fat-free)
  • 1½ tbsp lime juice
  • ½ tsp lime zest
  • 1 small garlic clove, finely chopped
Instructions
  1. First, make the Lime Aioli as it will give the flavors some time to develop.
    In a small bowl, mix together the mayonnaise, lime juice, lime zest and garlic. Cover and place in the fridge.
  2. To make the herb crust, mix together the almond meal, Parmesan, parsley, lime zest, salt & pepper in a flat dish. Or mix in a bowl then transfer to a plate to be used to crumb the fish.
  3. Crack the eggs into a bowl and whisk lightly with a fork.
  4. Dip each piece of fish into the egg to coat, then place into the almond/herb mixture and roll the fish around to coat on all sides.
  5. Place all the crumbed fish on a large plate, cover with plastic wrap and put in the fridge for 8-10 minutes.
  6. While the fish is in the fridge, feel free to make a quick salad with your favorite greens and salad vegetables.
  7. Place a fry-pan over medium heat and add the olive oil and butter. Once melted, pan-fry the fish for 3 minutes and then flip and cook for 2-3 minutes on the other side. The fish should flake apart easily and have developed a lovely golden crust.
  8. Serve with the Lime Aioli, lemon wedges and a salad.

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