John Myers
Ingredients for 2 servings:
- 2 fish fillets, e.g. Alaska pollock
- 1 small cauliflower
- 2 eggs
- 10 tbsp almonds, grated
- salt and pepper
- nutmeg
- 1 tbsp parsley, chopped
- Butter for frying
- 2 tbsp lemon or lime juice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Fast and low carb
Thaw the fish fillets, if frozen. Cut the cauliflower into fairly thin slices. Melt the butter in a non-stick pan. Fry the cauliflower covered over high heat, stirring regularly. It should turn golden brown. Meanwhile, crack the eggs and whisk. Add 1/2 teaspoon each of salt and pepper and the parsley to the eggs. Place the ground almonds on another plate. Roll the fish first in the egg mixture, then in the almonds. Melt a little butter in another pan and fry the fish fillets over medium heat. Fry the fish fillets for 5 minutes on each side. Be careful when turning them so they don’t fall apart. Pour the remaining egg mixture over the cauliflower and stir constantly to ensure it is evenly distributed. Season the cauliflower with salt and pepper; nutmeg also works well! When the fish fillets are golden brown on both sides, transfer them to plates and drizzle with lime juice. Serve with the cauliflower.
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