Atkins Fish Recipes

Ingredients:

2 tbsp olive oil
1 tbsp butter
4 filet (08 oz) salmon
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb bok choy, 1 1/2' pieces
1/2 tsp lemon peel, grated

RED BELL PEPPER PURÉE

1/4 cup roasted red bell peppers, patted dry
1/4 cup mild chunky salsa

Instructions:

Baking the salmon at a high temperature gives it a thick, crunchy crust.
Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green.

1. Heat oven to 475°F. Place olive oil and butter in a skillet large enough
to hold fish in a single layer. Place in oven 3 minutes, until butter is
melted.

2. Season fish with salt and pepper. Place fish flesh side down in prepared
skillet. Bake 10 minutes, turning carefully once halfway through cooking
time, until just cooked through. Remove from skillet; tent with foil.

3. Add bok choy and lemon peel to skillet. Stir to coat with pan's oil.
Place in oven 1 minute, until leaves are wilted and stems are warmed
through.

4. To make purée, blend peppers and salsa in a blender 30 seconds. Divide
greens on four plates; top each with a piece of fish. Dollop purée over
fish.

Prep time: 10 minutes

Bake/Cook time: 10 minutes

Carbohydrates: 5.5 grams

Net Carbs: 4 grams

Fiber: 1.5 grams

Protein: 48 grams

Fat: 25 grams

Calories: 447

Servings: 4