fish fillets

[fivebyfive]

I got some fish fillets not sure what kind of fish..the bag said it was the kind they use in fish sandwiches at restaurants so maybe perch? anyways they are just plaine skinless and breadless and I would like some ideas on how to prepare them.. preferably in the oven. oh and no pork rind coating offers thanks..(I cant do pork rind anything

[pammie]

you don't say where you are in the program but and almond flour coating would be really yummy..

if not I love fish pan fried in just a bit of oil and than green and red peppers and onion sauteed in, a can of tomatos a splash of vinegear and a bit of splenda...and you have a great sweet and sour stirfry

[JenniferGreen]

I have a can of KETO crumbs that works great on baked fish. You also could just bake it and then sprinkle with lemon and herbs. I am the Queen of Pork Rind crumbs, and I cannot stand them alone. They give a good crunch. Oh, and I found a bottle of Big Boy's Tartar Sauce at the store last week and it is low sugar...so yummy!

[Kisseslikepearls]

When I was younger, we use to take the fillets, cover the broiler pan with foil and broil them, then in the last couple minutes, coat with Italian SalaD Dressing. Not sure what the carb/sugar count would be, but maybe you could mix up a oil/vingar/herb/spice mix.

[ana]

this is how I usually make my fish...

1 tablespoon butter
1 tablespoon olive oil
1/4 onion minced
2-3 ribs of celery sliced thin
1/4 bunch (to taste) Cilantro or parsley
tiny salad shrimp (optional)
old bay seasoning to taste

get the butter and oil going in the skillet add the celery and onion
sautee for 3-4 minutes then lay the fillets in the skillet I even do this with them frozen, add the tiny shrimp now too. season with old bay and cover for 2-3 mins then flip the fillets and stir all the other stuff, when the fish is done around 10 mins or less add in the chopped cilantro. serve fillets over steamed spinach and top with shrimp and celery mixture. you will feel like a king with this meal and its done so quick and always delish.