A little paleo twist on one of the classiest fish dish: the sole meunière. Just replacing wheat flour with coconut flour and butter with coconut oil, makes this dish gluten-free and diary-free
Total Time
40min
5.0
1 Rating
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1
Whole Sole Fish
•
3
Tbsp
Coconut Oil
•
to taste
Coconut Flour
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
Lemon
, juiced
•
to taste
Fresh Parsley
Cooking Instructions
1.
Clean Whole Sole Fish (1).
2.
Remove the skin and internal bones.
3.
Season with Salt (to taste) and Ground Black Pepper (to taste) and dust in Coconut Flour (to taste).
4.
In a large skillet heat up the Coconut Oil (3 Tbsp) and cook the fish for 3-4 minutes, until a golden crust forms. Flip the fish and squeeze the juice of the Lemon (1/2) over the top, then cook for an additional 1-2 minutes.
5.
Serve immediately with extra lemon and some Fresh Parsley (to taste).
Nutrition Per Serving
CALORIES
366
FAT
25.7 g
PROTEIN
30.7 g
CARBS
2.0 g
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