Atkins Fish Recipes

Ingredients:

4 filet (6 oz) fish, such as snapper/sea bass
4 tbsp virgin olive oil, divided
1/2 small onion, sliced
1 package frozen artichokes, thawed, or
1 jar (12 oz) artichoke hearts, rinse, drain, patte
2 small tomatoes (~1 cup), seeds removed, diced
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh parsley, chopped

Instructions:

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

1. Sprinkle fish with salt and refrigerate until needed. Heat 2 tbs olive
oil over medium heat in a large (12') 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.

2. Wipe out skillet and return to a medium-high flame. Add remaining 2 tbs
olive oil, and heat until very hot. Add filets in a single layer and cook
2-3 minutes without shaking the pan, until golden on the bottom. Flip
filets with a spatula. Top with artichoke mixture, reduce heat to low,
cover and cook 3-5 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°F for 8 minutes until fish is cooked
through.

Prep time: 15 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 10 grams

Net Carbs: 6 grams

Fiber: 4 grams

Protein: 26 grams

Fat: 15.5 grams

Calories: 281

Servings: 4