Low-Carb Herb And Parmesan Crusted Fish With Lime Aioli

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 7 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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Low-Carb 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 7 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.  Ready to eat in 30 minutes!

Course 30 Minute Meal, Dinner

Cuisine Gluten-Free, Low-Carb

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4

Calories 804 kcal

Author Appetite For Energy

Ingredients

• 1.8 lb firm white skinless fish cod, halibut, sea bass, monkfish etc
• 1 1/3 cup almond meal
• 3/4 cup Parmesan cheese grated finely
• 2 eggs
• 1/2 tbsp parsley chopped finely
• 1/2 tsp lime zest (about 1 lime)
• Salt
• Pepper
• 2 tbsp extra virgin 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 (about 1 lime)
• 1 garlic clove, small finely chopped

US Customary - Metric

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.

Nutrition Facts

Low-Carb Herb And Parmesan Crusted Fish With Lime Aioli

Amount Per Serving

Calories 804 Calories from Fat 540

% Daily Value*

Total Fat 60g 92%

Saturated Fat 12g 60%

Cholesterol 219mg 73%

Sodium 628mg 26%

Potassium 687mg 20%

Total Carbohydrates 11g 4%

Dietary Fiber 4g 16%

Sugars 2g

Protein 59g 118%

Vitamin A 8.6%

Vitamin C 9%

Calcium 32.5%

Iron 18.2%

* Percent Daily Values are based on a 2000 calorie diet.

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