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Fish Pie

  • 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
        • 1Preheat the oven to 350°F (175°C). Grease 4 ramekins with coconut oil or avocado oil and set aside.
        • 2In a medium bowl, combine all of the ingredients and place an equal amount of the fish mixture in the prepared ramekins.
        • 3Place the ramekins in the oven and bake for 30 minutes until golden bubbly and the fish and vegetables are cooked through.
        • 4Let 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.
          (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