Low Carb Fish and Lemon Butter
125.0 grams
Green French Beans
15.0 grams
Lemon Herb Butter by Let's Cook
175.0 grams
Nile Perch Fillets
- Time : 20.0 mins |
- Calories: 298.0 kcal |
- Protein : 36.0 g |
- Fat : 14.0 g |
- Carb. : 9.0 g
: Your Kitchen Essentials
Utensils: Pan | Pot |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Fish Fillets: keep the fish out of the fridge 15 minutes before cooking.
Wash and dry the vegetables prior to chopping (as required):
- Green French Beans: take off the woody stalks.
Wash and dry the vegetables prior to chopping (as required):
- Green French Beans: take off the woody stalks.
: Steam the Beans
Bring some water to boil in a pot, you need just enough water to fill the pot half way.
Once the water starts to boil, add some salt.
Steam the beans for about 3 minutes before draining out the water and taking them off the heat.
Once the water starts to boil, add some salt.
Steam the beans for about 3 minutes before draining out the water and taking them off the heat.
: Pan Fry the Fish, Plate and Serve
Heat your frying pan to a medium heat. Add about 1 tbsp of cooking oil, once the pan is hot.
Pat your fish fillet dry with a paper towel and season the fish with salt and pepper.
Carefully place the fish on the hot oil.
Let it cook on a medium heat for roughly 3 minutes each side.
Plate and Serve:
Plate the fillets, top with the lemon herb butter and serve with green beans.
Pat your fish fillet dry with a paper towel and season the fish with salt and pepper.
Carefully place the fish on the hot oil.
Let it cook on a medium heat for roughly 3 minutes each side.
Plate and Serve:
Plate the fillets, top with the lemon herb butter and serve with green beans.