Great Shape – Halve the butter. 1 protein, 2 fat
Reset – suits all phases
¼ cup (25 g) almond meal
1 tsp dried dill
1 tsp dried chives
1 tsp onion powder
½ tsp garlic powder
Salt and pepper to taste
300g fresh Gurnard (or other white fish) fillets
3 Tbsp butter
1 Tbsp lemon juice
On a large dinner plate mix together the almond meal, dill, chives, onion powder, garlic powder, salt, and pepper then spread evenly.
Press the fish, one at a time, into the almond meal mix. Turn and repeat. Place on a separate plate.
In a large pan, heat half the butter and half the lemon juice over a medium-high heat. It should be hot enough to crust the almond mix but not burn the butter or turn the juice bitter.
Cook the fish for about 3 minutes, shaking the pan so the fish soaks up all the lemony butter. Add more butter or lemon juice if the pan starts to dry out.
Add the remaining butter and lemon juice to the pan and flip the fish to cook for another 3 minutes. Again, give the pan and fish a shake.
Cook until the coating is golden brown. Check if the fish is done with a fork and remove from the pan when almost done. The heat will continue to cook the fish.
Serve with steamed vegetables dressed with the pan juices.