Go Back
–+ servings
Zingy Lemon Fish – vegetarian recipe
Stav Kogan

Zingy Lemon Fish

Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 406
Ingredients Method Nutrition

Ingredients
  

  • 14 oz (396g) fresh Gurnard fish fillets
  • 2 tbsp (30ml) lemon juice
  • 6 tbsp (85g / 3 oz) butter
  • 0.5 cups (48g / 1.69 oz) fine almond flour
  • 2 tsp (2g / 0.07 oz) dried chives
  • 1 tsp (3g / 0.11 oz) garlic powder
  • 2 tsp (2g / 0.07 oz) dried dill
  • 2 tsp (4g / 0.14 oz) onion powder
  • Manage Your Heat: Butter can burn quickly. Keep your pan at a strict medium-high heat. If you notice the butter solids turning dark brown too fast, drop the heat to medium to protect that delicate, tangy lemon-butter sauce.
  • Press the Crust Firmly: Almond flour doesn't bind exactly like traditional wheat flour. Gently but firmly press the herb and almond flour mixture into both sides of the fillets so it adheres well before hitting the hot pan.

Method
 

  1. Mix 0. 5 cups (48g / 1.69 oz) fine almond flour, 2 tsp. (2g / 0.07 oz) dried chives, 1 tsp. (3g / 0.11 oz) garlic powder, 2 tsp. (2g / 0.07 oz) dried dill, and 2 tsp. (4g / 0.14 oz) onion powder together.
  2. Spread the dry mixture evenly all over a large plate.
  3. Place a large pan over medium-high heat.
  4. Add 3 tbsp. (42. 5g / 0.18 oz) butter and 1 tbsp. (15ml) lemon juice.
  5. Place the 14 oz (396g) Gurnard fillets into the pan and cook for 3 minutes. Move the fillets around the pan so that they absorb the melting butter and lemon juice.
  6. Add the remaining 3 tbsp. (42. 5g / 0.18 oz) butter and 1 tbsp. (15ml) lemon juice to the pan.
  7. When the butter completely melts, flip the fillets over to the other side and cook until fully done and tender.
  8. Pat the Fish Dry: Before coating your Gurnard fillets in the almond flour mixture, thoroughly pat them dry with a paper towel. This ensures the crust sticks to the fish and helps achieve a beautiful, golden sear rather than steaming in the pan.
  9. Don't Overcook: Gurnard cooks relatively fast. You'll know it's perfectly done when the thickest part of the fillet flakes easily with a fork and turns opaque.

Nutrition

Calories: 406kcalCarbohydrates: 4gProtein: 29gFat: 30.3g

Tried this recipe?

Let us know how it was!