LOW-CARB ALMOND AND PARMESAN BAKED FISH

For six years this tasty recipe for Low-Carb Almond and Parmesan Baked Fish was stuck back in the recipe archives without a photo.  When I finally got around to cooking it for photos, I remembered how this recipe produced some of the the best-tasting Tilapia I’d ever had.  When I told my nephew Jake that we were going to cook Tilapia, he was polite but told me he didn’t really like it, but when we ate some with the homemade tartar sauce, Jake was completely amazed at how good it was. If you’re not a Tilapia fan, use any firm white fish of your choice.
The almond meal and finely grated Parmesan makes a crispy coating on the fish that’s also gluten-free and South Beach Diet friendly, and I’m betting this recipe will be a hit with just about anyone who tries it.

(Low-Carb Almond and Parmesan Baked Fish was updated with better photos in 2011 and featured as a Phase One Recipe in 2013.)

Ingredients:

• 3-4 Tilapia or other white fish filets, thawed if frozen (This recipe will work best with pieces that are at least 1/2 inch thick.)
• 1/4 cup melted butter or margarine, your choice
• 1/3 cup almond meal (I use Bob’s Red Mill Almond Meal
• 2 T finely grated Parmesan or Asiago cheese
• 1/2 tsp. garlic powder 
• 1/4 tsp. pepper (or slightly more lemon pepper)
• 1/2 tsp. fish rub (optional, but recommended, I use Szeged Fish Rub.)

Instructions:

1. Preheat oven to 425F/220C.  Spray baking dish with non-stick spray.
2. .....................................

for full recipes please see : kalynskitchen.com

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