Posted by Mike Miryala on
Low-carb diets have become increasingly popular in recent years due to their potential health benefits, including weight loss, improved blood sugar control, and reduced risk of chronic diseases such as heart disease and diabetes. One of the challenges of following a low-carb diet is finding satisfying meals that are also low in carbohydrates. However, with a little creativity and the right ingredients, it is possible to create delicious and healthy low-carb dishes, such as a low-carb fish pie.
Fish pie is a traditional British dish that typically consists of chunks of fish in a creamy sauce, topped with mashed potatoes and baked until golden and bubbly. However, potatoes are high in carbohydrates, which makes them unsuitable for a low-carb diet. Fortunately, there are many low-carb alternatives to potatoes, such as cauliflower, turnips, and rutabagas, that can be used to create a delicious and healthy low-carb fish pie.
To make a low-carb fish pie, start by choosing a variety of fish that is low in mercury and high in healthy omega-3 fatty acids, such as salmon, cod, and haddock. Cut the fish into bite-sized pieces and place them in a baking dish with the rest of the ingredients. Bake the low-carb fish pie in the oven at 350°F for about 30 minutes, or until the top is golden brown and the fish is cooked through. Let it cool for a few minutes before serving.
A low-carb fish pie is a delicious and healthy meal that is perfect for anyone who is following a low-carb diet or looking for a satisfying and nutritious dish. It is packed with protein, healthy fats, and nutrients, and it can be easily customized to suit your taste preferences. Whether you are a fan of salmon, cod, or haddock, you can create a low-carb fish pie that is sure to satisfy your cravings and keep you feeling full and energized all day long.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
- 3 salmon filets (skin removed) (1 lb or 510 g), chopped (defrosted, if frozen)
- 1 cup (240 ml) mayo
- 1 cup (91 g) broccoli, chopped small
- 1 cup (64 g) cauliflower, chopped small
- 1 whole lemon, zest and juice
- Salt and pepper, to taste
- Preheat the oven to 350°F (175°C). Grease 4 ramekins with coconut oil or avocado oil and set aside.
- In a medium bowl, combine all of the ingredients and place an equal amount of the fish mixture in the prepared ramekins.
- Place the ramekins in the oven and bake for 30 minutes until golden bubbly and the fish and vegetables are cooked through.
- Let cool for about 5 minutes and serve.
- Canned salmon or canned tuna can be used instead of fresh salmon. Be sure to drain well before combining with the other ingredients.
- You can use any skinless fish you have in your refrigerator or freezer. Just be sure to defrost before combining with the other ingredients.
- Frozen broccoli and cauliflower can be used instead of fresh. Just be sure to defrost before combining with the other ingredients.
- You can use 2 cups of fresh or frozen broccoli or cauliflower if you don’t have both vegetables.
- You can use 3 Tablespoons of lime juice instead of the lemon. You can omit the lemon completely if you don’t have one in your pantry.
- You can use a small or medium casserole dish if you don’t have any ramekins. Just be sure to increase the cook time by about 5 to 10 minutes.
Nutrition: (Estimated and based on per-serving amounts.)
- Calories: 747
- Fat: 71 g
- Total Carbs: 3 g
- Fiber: 1 g
- Sugar: 2 g
- Net Carbs: 2 g
- Protein: 32 g