Low Carb Crumbed Fish Fillet
Elevate your seafood game with this Low Carb Crumbed Fish Fillet recipe—a deliciously crispy, gluten-free alternative to traditional breaded fish. Perfectly seasoned with garlic, onion powder, and a hint of lemon zest, this dish features a golden almond flour and Parmesan cheese coating that delivers incredible flavor without the carbs. Quick to prepare and bake, it's a weeknight dream that pairs beautifully with a fresh side salad or roasted vegetables for a wholesome meal. Whether you’re following a keto diet or simply seeking a healthier dinner option, these baked fish fillets promise a crunchy texture and tender, flaky inside that will satisfy every palate. Serve with a garnish of fresh parsley and a squeeze of lemon for that extra burst of brightness!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or haddock)
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Lemon zest
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a shallow dish, combine the almond flour, grated Parmesan cheese, lemon zest, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of the spices.
Crack the egg into another shallow dish and beat it lightly.
Pat the fish fillets dry with paper towels to remove any excess moisture. This will help the coating adhere better.
Dip each fish fillet into the beaten egg, making sure to coat both sides thoroughly.
Transfer the egg-coated fillet to the almond flour mixture. Press gently to adhere the crumbs to both sides of the fish. Place the coated fillet onto the prepared baking sheet.
Repeat the coating process for the remaining fish fillets.
Drizzle the tops of the coated fish fillets with olive oil to help them crisp up during baking.
Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through, and the crumb coating is golden brown and crispy.
Remove the fish from the oven and sprinkle with freshly chopped parsley for a burst of brightness.
Serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 3.8 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 757 mg | 58% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
