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 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.


Gary Taubes

Perhaps the most influential voice in the mainstream on behalf of high-fat, low-carb diets since the death of Atkins is science journalist Gary Taubes. His curiosity about scientific controversies led him to look deeply into the world of nutrition and the supposed science supporting the conventional dietary wisdom. In 2002 he published a pro-low-carb column in New York Times Magazine entitled "What If It's All Been A Big Fat Lie?" which catapulted him smack dab in the middle of the diet debate and brought on the scorn of the low-fat apologists. That column landed Taubes a book deal beginning with his magnum opus Good Calories, Bad Calories in 2007 which was designed for researchers, physicians and other medical professionals followed by his 2010 consumer-friendly version of the book entitled Why We Get Fat: And What To Do About It. Because of the controversial nature of his writing bucking the common thinking on diet and health in today's society, Taubes has been afforded some rather high-profile media appearances, including Larry King Live and The Dr. Oz Show. When low-carb is fully embraced as a viable nutritional health concept someday, we'll certainly owe a great deal of gratitude to Gary Taubes. Learn more about his work at

Dr. Richard Feinman

If change is going to happen in the medical community towards low-carb diets, then it is going to have to happen at the medical school level. And that's precisely what Dr. Richard Feinman is doing as a professor of biochemistry at Downstate Medical Center (SUNY) in New York where he attempts to explain to future doctors the explicit role that nutrition plays in weight and health management. He is the founder of The Nutrition & Metabolism Society dedicated to promoting the science behind why carbohydrate-restricted diets are effective for improving health and is the former co-Editor-In-Chief of the online journal Nutrition & Metabolism. You can learn more about Dr. Feinman at his blog:



Dr. Eric Westman 

A traditionally-trained physician, Dr. Eric Westman, had no intention of ever using nutrition as a therapeutic measure in his medical practice. But after several of his patients reported incredible weight loss and health improvements by following the high-fat, low-carb Atkins diet, he knew he had to learn more. Since he wasn't trained on "diet books," Dr. Westman traveled to New York City to meet with Dr. Atkins himself to learn more about what he was doing with patients and to begin publishing research on the Atkins nutritional approach for the first time. He has been producing studies and seeing patients over the past decade at the Duke Lifestyle Medicine Clinic in DurhamNorth Carolina and in 2010 was one of the co-authors of the New York Times bestselling book The New Atkins For A New You. Dr. Westman is the current President of the American Society of Bariatric Physicians (ASBP) which holds an annual conference for medical professionals interested in weight loss which includes a two-day session on the latest science supporting low-carbohydrate diets. Connect with Dr. Westman at his Facebook fan page