KETO FISH STEAK WITH GENOISE ZUCCHINI AND FENNEL PURÉE
Servings: 1
A simple, no-mess dish that you can customise with any fish of your choice.
Print Recipe
Pin Recipe
Share Recipe
Equipment
- Oven
Ingredients
- 200 g tuna steak or fish fillet of your choice
- 1 capers
- 3 black olives pitted and halved
- extra virgin olive oil
- fine Himalayan pink salt
- 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 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. For food safety, fish is done once it reaches an internal temperature of 63°C (145°F) at its thickest point – an instant-read thermometer takes the guesswork out of it.
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 – they take up almost no drawer space and make a real difference to consistency.
Nutrition
Serving: 1serving | Calories: 634kcal | Carbohydrates: 2.9g | Protein: 73.5g | Fat: 35g
Tried this recipe?Mention @queenketo or tag #queenketo!
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, we may receive a small fee that will help us build and maintain our website.
