A vibrant and spicy keto dish featuring flaky cod with a zesty harissa crust, served over tender roasted fennel and briny olives. A perfect low-carb, high-flavor meal that's both elegant and easy to prepare.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 300g cod fillets (2 fillets)
- 1 large fennel bulb
- 60g Kalamata olives, pitted
- 30g harissa paste (no sugar added)
- 45ml extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon
- Fresh parsley for garnish
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Thinly slice the fennel bulb, discarding the tough core.
- 2.On a baking sheet, toss the fennel slices with 15ml (1 tbsp) of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and lightly golden.
- 3.While the fennel is roasting, pat the cod fillets dry. In a small bowl, mix the harissa paste with 15ml (1 tbsp) of olive oil.
- 4.Generously coat both sides of the cod fillets with the harissa mixture and season with a pinch of salt.
- 5.Heat the remaining 15ml (1 tbsp) of olive oil in a large non-stick skillet over medium-high heat. Carefully place the cod in the pan and sear for 3-4 minutes per side, until opaque and cooked through.
- 6.Add the roasted fennel, minced garlic, and olives to the skillet during the last minute of cooking. Squeeze the juice of half a lemon over everything to deglaze the pan.
- 7.Serve immediately, garnished with fresh chopped parsley and an extra lemon wedge on the side.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with lean protein from cod and healthy fats from olives and olive oil, supporting a balanced ketogenic diet. Fennel provides essential fiber and vitamins, making this a nutrient-dense, low-carb meal for sustained energy and gut health.
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