• tmacon1963

Low Carb / Keto Baked Orange Roughy with Zucchini and Tomato. 9 net Carbs 12 total .

Updated: Oct 4, 2019



A feast for the eyes as well as for the palate , can be made ahead of timed and baked off right before service .

Low Carb Baked Orange Roughy with Zucchini and Tomato.


Ingredients.

2- Zucchini (Courgettes) cut into thin slices, 1/8 inch max

4- Tbs olive oil

4- Orange Roughy fillets, skinless, or Cod fish or Salmon

3-Shallotes minced

2- Garlic cloves minced

¼ Cup chopped fresh dill

1-Tbs capers (optional)

1- 28 oz. can crushed tomatoes

1-lemon


Preparation

Pre heat oven to 425 degree

Toss zucchini slices with olive oil sprinkle with salt and pepper

In a non-reactive sauté pan over medium high heat, add shallots and sauté till translucent.

Add garlic and sauté for one minute more add in tomatoes and capers ( if using) and bring to a simmer, reduce heat and continue to simmer gently for 5 minutes. Add salt and pepper to taste, remove from heat and stir in dill, set aside.

Lightly oil a baking dish and pour a layer of the tomato sauce in covering the bottom.

Salt and pepper the filets and place into the pan sauce should not come up over top of the filets.

Layer the zucchini slices over the filets overlapping slightly to give the appearance of scales, sprinkle with a few drops of lemon juice each

Bake till fish is opaque about 20 minutes

Remove from oven, garnish with some fresh dill and or lemon zest and serve right away






Nutrition Facts Servings 4.0 Amount Per Serving calories 252 % Daily Value * Total Fat 15 g 23 % Saturated Fat 2 g 10 % Monounsaturated Fat 10 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 299 mg 12 % Potassium 553 mg 16 % Total Carbohydrate 12 g 4 % Dietary Fiber 3 g 13 % Sugars 3 g Protein 18 g 37 % Vitamin A 36 % Vitamin C 22 % Calcium 8 % Iron 9 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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