In the serene coastal town of Sorrento, renowned for its azure seas and citrus groves, there lived a chef named Marco, whose passion for the keto lifestyle was only matched by his love for the sea. Marco was devoted to crafting dishes that married the freshness of the ocean with the zest of local lemons, all while adhering to the principles of the ketogenic diet.
One evening, inspired by the day’s catch of pristine white fish and the ripe lemons hanging in his garden, Marco decided to create a dish that would encapsulate the essence of Sorrento. Thus, the Completely Keto Creamy Lemon Fillet of Fish was born. Marco selected the finest fillets of local fish such as sole and sea bass, bathing them in a sauce crafted from heavy cream, sour cream, the zest and juice of Sorrento lemons, onion powder, and seasoned with pink Himalayan salt and ground black pepper. The dish was a symphony of flavors, where the richness of the creamy sauce perfectly complemented the delicate texture of the fish, and the lemon added a bright, refreshing burst that tied everything together.
Marco’s creation quickly became a beloved staple at his quaint seaside restaurant, attracting both locals and travelers who sought the flavors of Sorrento crafted within the guidelines of a ketogenic diet. The Completely Keto Creamy Lemon Fillet of Fish was more than just a meal; it was a testament to Marco’s ingenuity and his dedication to celebrating the bounty of his beloved hometown without compromise.
Ingredients
- 2 Lbs fillet of white fish 6 slices 5-6 oz each of local fresh fish, or whatever is available at your local market such as sole, flounder, cod, halibut, sea bass etc.
- 2 Cups heavy cream
- 1/2 Cup Sour cream
- 2 Lemons Juice & Zest of 2 Lemons
- 1 1/2 Tsps onion powder
- Ground black pepper to taste
- Fine Pink Himalayan Salt to taste
Instructions
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Preheat Oven to 350
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Grease pan with butter or oil
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Place fish fillets in oven safe pan
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Zest 2 lemons over fish
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Sprinkle salt to taste
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Sprinkle with ground black pepper
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Place in oven between 20-25 minutes
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On the side heat up a small skillet with cream on medium heat until small bubbles form
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Reduce heat to medium-low and add the juice of 2 lemons
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Add the onion powder
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Reduce heat to low
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Simmer between 8-10 minutes or until begins to thicken
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Remove from heat
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Stir in sour cream
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Add any remaining juices from the oven baked fish pan into the creamy sauce
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When ready for serving pour creamy sauce over fish
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Serve with cut up tomato and cucumber on the side seasoned with some olive oil, lemon, parsley flakes, salt & pepper
