A splash of lemon juice is a great way to perk up the flavor of foods, especially fish. A teaspoon of lemon juice has only 0.3 grams of carbohydrate.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Cut lemon in half. Squeeze juice from half of lemon (about 1 tablespoon) into a small bowl; set remaining lemon half aside. Add pimiento to juice, mixing well.

  • Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Coat fish with cooking spray; sprinkle with herb-and-spice blend.

  • Spoon pimiento mixture evenly over fish. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork. While fish bakes, cut remaining lemon half into slices to serve with fish. Garnish with oregano sprigs, if desired.

  • carbo rating: 1

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

164 calories; calories from fat 0%; fat 2.3g; saturated fat 0.5g; mono fat 0g; poly fat 0g; protein 32.4g; carbohydrates 2.1g; fiber 0.7g; cholesterol 82mg; iron 0.9mg; sodium 140mg; calcium 35mg.
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