Low Carb Fish Recipes

Ingredients:

4 fish fillets - (abt 6 oz ea)
1 = (such as snapper or sea bass)
4 tbsp virgin olive oil, divided
1/2 small onion, sliced
1 package frozen artichokes - (10 oz), thawed
1 = (or 12-oz jar artichoke hearts, r
1 drained, and patted dry)
2 small tomatoes, seeded, diced
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 tbsp fresh chopped parsley

Instructions:

Sprinkle fish with salt and refrigerate until needed. Heat 2 tablespoons
olive oil over medium heat in a large (12-inch) skillet with a lid. Add
onions and artichokes; cook 8 minutes until onions are soft and
translucent. Add tomatoes, lemon juice, salt and pepper. Transfer to a
saucepan and keep warm.

Wipe out skillet and return to a medium-high flame. Add remaining 2
tablespoons olive oil, and heat until very hot. Add fillets in a single
layer and cook 2 to 3 minutes without shaking the pan, until golden on the
bottom. Flip fillets with a spatula. Top with artichoke mixture, reduce
heat to low, cover and cook 3 to 5 minutes more. Sprinkle with parsley
before serving.

Oven Variation: Arrange fish in a greased baking dish, top with artichoke
mixture, cover and bake at 400 degrees for 8 minutes until fish is cooked
through.

This recipe yields 4 servings.

Carbohydrates: 10 grams
Net Carbs: 6 grams
Fiber: 4 grams
Protein: 26 grams
Fat: 15.5 grams
Calories: 281

Description:
"Mediterranean flavors of olive oil, artichoke and tomato make this
simple dish a summer breeze at any time of year."

Servings: 4