WebLow fat and low carb recipes. Hundreds of low-calorie, diet-friendly recipes. Searchable collection, including low-carb, low-fat, low-sodium, gluten-free, dairy-free, and more.
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WebI finally bought an Airfryer! And I am loving it!!!!Today, we are making a whole Red snapper! and we are using the airfryer! It is easy, delicious, healthy,
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WebDana Carpender (Bloomington, Indiana) is a pioneer of the low-carb movement and best-selling author of over 14 cookbooks, including The New 500 Low …
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WebSince its publication over 15 years ago, 500 Low-Carb Recipes has become a classic in the low-carb community, earning author Dana Carpender the affectionate …
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To roast snapper, preheat oven to 425°F. Transfer fish to a heavy rimmed baking sheet so it stands upright. To keep fish stable, splay belly flaps and set a crumpled foil ball under tail. Roast fish for 30 minutes, until flesh just flakes. Transfer fish to a platter. Using 2 forks, lift fillets off bones and serve. Preheat grill to medium (400°F).
Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt. Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes. Remove from the oven and serve hot with remaining onion mix on the side.
If you’re reluctant to add fish to the weekly meal rotation, this Cajun-style snapper is an excellent way to mask any fishy flavors. Strong seasoning like cayenne pepper, paprika, and dried spices coat every inch of the fish. It’s cooked at a high temperature for a blackened finish.
Store leftover Low Carb Baked Fish Parcels in the fridge for up to 3 days, it is best to remove the foil and place them into a container to reheat in the microwave. Preheat your oven to 200C/390F.