KETO FISH STEAK WITH GENOISE ZUCCHINI AND FENNEL PURÉE
Prep time
Cook time
Total time
A simple, no-mess dish that you can customise with any fish of your choice.
Author: Antya - queenketo.com
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 1
Ingredients
- 200g tuna steak (or fish fillet of your choice)
- 1 spoonful capers
- 3 black olives (pitted and halved)
- extra virgin olive oil (U.S. option HERE)
- fine Himalayan pink salt (U.S. option HERE)
- ground white/black pepper
Instructions
- pre-heat oven to 180°C static.
- tear a large piece of foil (shiny side up) and put a slightly smaller piece of parchment paper on top; place the the fish steak over the centre.
- smear both sides of the fish with extra virgin olive oil, season, and top with capers and olives.
- close and scrunch the foil all around to form a domed parcel.
- a 2cm thick tuna steak will take about 15 minutes - adjust time according to the fish you're using and to your preference.
- plate immediately with 1 genoise zucchini boat and 80g fennel purée.
Notes
You could use slivers of butter on top of the fish instead of brushing both sides with extra virgin olive oil.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 Calories: 634 Fat: 35g Net Carbs: 2.9g Protein: 73.5g
Recipe by Queen Keto at https://queenketo.com/keto-fish-steak-with-genoise-zucchini-and-fennel-puree/