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My husband was not a fan of fish until I started making him fish dinners like this one.  He was very quickly convinced!  We love our fish dinners - healthy and, for me, it is a quick solution to defrost frozen fish by placing in a bowl under running tap water, and quickly get food on the table, when time is a factor, or if I feel too tired to cook an elaborate meal.


I was amazed at how this simple fish dish is restaurant-quality good!  So simple and yet so good!  As with most fish-fry meals, this is quick and easy, which is great for those times when time is a factor.  So little bake mix is required that you can easily substitute almond flour mixed with a bit of coconut flour instead.


3 thin fish fillets (1 lb; 0.45 kg)
Salt and pepper, to taste
3 tbsp Gluten-Free Bake Mix 2, OR (45 mL)
  simply a mix of almond flour and a little coconut flour
3 tbsp olive oil, OR more (45 mL)
Lemon Butter Sauce:
4 tbsp unsalted butter (60 mL)
1 tbsp fresh lemon juice (15 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)
1/2 tsp dried parsley (2 mL)


Rinse fish fillets and pat dry with paper towels.  Sprinkle fish on both sides with salt and pepper.  Sprinkle fish with Gluten-Free Bake Mix 2 (OR alternative) on both sides.

In large frying pan in olive oil over medium high heat, cook fish fillets about 2 to 3 minutes on both sides (depending on the thickness of the fish) until golden brown and fish flakes easily when using a fork.  Place on serving platter.  Spoon all of the sauce over the fish and sprinkle with parsley.  Serve at once.

Lemon Butter Sauce:  While fish is cooking, prepare this sauce.  In saucepan, melt butter.  Remove from heat and allow to cool slightly.  Stir in lemon juice, salt and black pepper.

Yield:  3 servings
1 serving
315.5 calories
29.2 g protein
20.5 g fat
0.0 g fiber
2.0 g net carbs 

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