Low Carb Pan-Seared Fish with Roasted Vegetables
Discover the perfect harmony of flavor and nutrition with this Low Carb Pan-Seared Fish with Roasted Vegetables recipe. Featuring tender, golden-brown fish fillets seasoned with garlic and freshly squeezed lemon juice, paired with a vibrant medley of zucchini, bell peppers, cherry tomatoes, and asparagus roasted to perfection, this dish is as delicious as it is wholesome. Packed with fresh ingredients, heart-healthy olive oil, and aromatic Italian seasoning, it's a guilt-free meal that’s quick to prepare and ideal for those seeking a keto-friendly or gluten-free dinner option. Ready in just 45 minutes, this recipe is perfect for busy weeknights, offering a satisfying combination of crisp textures and refreshing flavors that will delight your palate while keeping your carb count in check. Serve it as a standalone meal or alongside a crisp green salad for a restaurant-quality experience in the comfort of your home!
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Recipe Information
Ingredients
- 4 pieces fish fillets (e.g., cod, tilapia, or salmon)
- 3 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini
- 2 medium bell pepper (any color)
- 1.5 cups cherry tomatoes
- 1 bunch asparagus
- 1 teaspoon Italian seasoning
Instructions
Preheat the oven to 425°F (220°C).
Wash the zucchini, bell peppers, and cherry tomatoes thoroughly. Trim the ends of the zucchini and slice it into half-moon pieces. Cut the bell peppers into strips and halve the cherry tomatoes. Trim the woody ends off the asparagus.
In a large mixing bowl, combine zucchini, bell peppers, tomatoes, and asparagus. Drizzle 1 tablespoon of olive oil and sprinkle the Italian seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables on a baking sheet lined with parchment paper, making sure they are in a single layer.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the vegetables halfway through until they are tender and slightly charred.
While the vegetables are roasting, pat the fish fillets dry with a paper towel. Season both sides with remaining salt, pepper, and garlic powder.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, add the fish fillets and sear for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
Juice the lemon and drizzle it over the cooked fish, adding a bright, fresh flavor.
Serve the pan-seared fish alongside the roasted vegetables. Enjoy your low-carb, healthy meal.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 52.2 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4351 mg | 93% | |
*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.
