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Low Carb Fish and Lemon Butter

Lemons are thought to have originated in Asian but are now cultivated accross the globe. The average lemon tree yields roughly 250kg of fruit a year.

    This combination does not exist.


    Green French Beans 125.0 grams

    Green French Beans

    Lemon Herb Butter by Let's Cook 15.0 grams

    Lemon Herb Butter by Let's Cook

    Nile Perch Fillets 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 |
    : 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.
    : 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.
    : 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.