1 lb thick cut cod fillet
2 level tablespoon pork rind flour
2 level teaspoons ground coriander
4 tablespoons butter
1-2 tablespoons lemon juice
1 level tablespoons capers
1 egg yolk
6 tablespoon fresh cream
Salt and freshly ground pepper
Skin the fish and divide into four portions.
Mix the pork rind flour, ground coriander and seasoning together. Coat the fish pieces with this mixture.
Heat the butter in a medium saute pan and saute the fish gently until golden on both sides, turning only once.
Add 1 tablespoon lemon juice to the pan with the capers, cover tightly and continue cooking for a further 4 – 5 minutes, until the fish is tender. Place the fish on a warm serving dish.
Mix the egg yolk and fresh cream together, stir into the pan juices and heat gently until the sauce thickens – do not boil.
Adjust seasoning, adding extra lemon juice if wished and spoon the sauce over the fish.
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