This is an amazing fish dinner – restaurant quality good and so easy to make!  The third fish fillet is a little small…..shh that is because I had to do a little taste test.  Very good!

3 fish fillets (1 lb; 0.45 kg)

2 tbsp Gluten-Free Bake Mix 2, OR almond flour (30 mL)

2 tbsp Parmesan cheese (30 mL)

  (the kind in a canister)

1/tsp salt (1 mL)

1/8tsp black pepper (0.5 mL)

3 tbsp olive oil, OR more (45 mL)

Creamy Garlic Butter Sauce:

2 tbsp butter (30 mL)

1 tbsp minced garlic (15 mL)

1/cup chicken stock (125 mL)

1/cup heavy cream (60 mL)

1 tsp lemon juice (5 mL)


Chopped parsley, OR cilantro

Rinse and pat fish fillets dry with paper towels.  

In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. 

In large frying pan, in olive oil and over medium high heat, cook fish fillets about 4 to 5 minutes on both sides.  I tend to keep turning the fillets to prevent burning the breading.  

Creamy Garlic Butter Sauce:  While the fish is cooking in another frying pan, melt butter.  Add garlic and cook 2 minutes.  Add chicken stock, heavy cream and lemon juice.  Cook until thickened and bubbly.  Add cooked fish to the sauce and heat all gently 1 minute.  Serve garnished with chopped parsley, OR cilantro.

Yield:  3 servings

1 serving

405.1 calories

29.5 g protein

30.3 g fat

0.1 g fiber

2.8 g net carbs