Keto Fish Steak with Genoise Zucchini and Fennel Purée. 3g net carbs for the whole scrumptious meal.
Here’s an easy dinner option that you can customise with any fish you like. Tuna steak is one of my favourites. Easy to cook and ready in minutes, it has a firm flesh that is as close to steak as any fish can get. Swordfish is another one that lends itself well to mimicking steak. Monkfish is lobster-y, chunky, and very meaty. Salmon is a good steak-like option too, especially if sliced across the central bone in one piece.
These are my suggestion. Clearly, the choice of fish is entirely personal. Seabass, lemon sole, halibut… they’re all great. Just make sure you use fillets, so you don’t have to pick out bones as you eat.
How to Make Keto Fish Steak with Genoise Zucchini and Fennel Purée
Firstly, if you want the complete dish, you need to make the sides. Both Genoise Zucchini and Fennel Purée can be cooked ahead and re-heated when you need them, To save yourself some time, I recommend making them 1-2 days before. That way, with the fish taking just 20 minutes from start to finish, you’ll have dinner ready in the blink of an eye.
Once you’ve chosen your fish fillet, all you need to do is bake it en papillote. To do this, I suggest placing a sheet of parchment paper on top of a larger sheet of foil. Why do I do it this way? Because paper isn’t easy to scrunch and doesn’t form a good seal. But I don’t like the idea of heated metal potentially leaching into my food. So, foil outside and paper inside is the best of both worlds. The outside layer of foil stops any juice from leaking and creating a mess in the oven. And you can shape it to create a perfect, domed parcel effortlessly. You can use just foil on its own, or parchment on its own, of course.
If you’re preparing more than one serving, it’s best to make up a parcel for each fillet.
Brush some extra virgin olive oil on both sides, place it in the centre of your wrapper, add seasoning, olives and capers. Create a parcel by holding the opposite sides of the edge of the foil and scrunching as you move along and up. Easy-peasy. Bake for 15-20 minutes (for chunky, firm fish) or 8-10 minutes (for thin and soft-fleshed fish )until cooked through. Meanwhile, re-heat the zucchini and purée. Serve immediately.
Enjoy!
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- Yield: 1
- Serving: 1
- Calories: 634
- Fat: 35g
- Net Carbs: 2.9g
- Protein: 73.5g
- 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
- 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.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you! ♥
