Easy Broiled Low Carb Keto Cod Recipe

Broiled Cod with Paprika (Low Cal, 1g Carb)

WEBJan 29, 2021 · Move the oven rack to the top level. Preheat your broiler to medium heat (500 degrees F), if you have that option. Coat the fish on …

1. Move an oven rack to the highest position. Preheat the broiler to medium (500 degrees F).
2. Line a half-sheet pan with foil. Grease it with cooking spray.
3. Lightly rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors or a knife to cut any large pieces into serving portions. Place the raw fish on the prepared pan. Wash your hands well.
4. Add the paprika, garlic powder, onion powder and salt to a tiny bowl and stir to blend. Drizzle a little olive oil on each piece of fish, using one tablespoon of oil total. Brush the oil all over the fish, front and back. Sprinkle some of the blended seasoning on each piece of fish, using it all. Rub the seasoning all over the top of each piece of cod. Wash your hands well.

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Quick and Easy Keto Cod Recipe: Atlantic Cod with …

WEBFeb 12, 2020 · Add filets to hot skillet and cook for 2-3 minutes, or until they become golden brown. Reduce heat to medium and carefully flip each …

1. Prepare the garlic-herb butter by combining all ingredients in a medium-sized bowl. Stir until the garlic, herbs, and salt are evenly distributed throughout the softened butter.
2. Transfer the butter mixture to the center of a sheet of plastic wrap and form it into a log. Wrap tightly and place inside the refrigerator for 15-20 minutes to become firm.
3. Heat coconut oil in a large skillet over medium-high heat. Pat cod filets dry with a paper towel and season both sides with salt and black pepper, to taste.
4. Add filets to hot skillet and cook for 2-3 minutes, or until they become golden brown. Reduce heat to medium and carefully flip each fillet. Top each filet with an equal amount of herb butter and continue cooking for another 3-4 minutes. While cooking, spoon the herb butter back over the filets as it melts.

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