Gentle ProteinDinnerHigh-proteinLow-carb
Parmesan Crumbed Fish with Fresh Greens
Crispy, light, and ready in 25 minutes.
Time
25 min
Servings
2
Protein
42g
/ serving
$4.20
Why it helps on GLP-1
White fish is the lowest-fat, lowest-odor protein available — a frequent winner on hard GI days. The parmesan crust adds calcium and amino acids while keeping the fish moist without deep frying. 42g of protein per fillet with under 400 calories is a near-perfect ratio for muscle protection during weight loss.
Ingredients
- 012 (6 oz) cod, haddock, or tilapia fillets
- 021/3 cup grated parmesan cheese
- 031/4 cup almond flour or whole-grain breadcrumbs
- 041 tsp dried Italian herbs
- 051 tsp garlic powder
- 061 tbsp olive oil
- 071 lemon, sliced
- 084 cups mixed greens (arugula, spinach, baby kale)
- 091 tbsp olive oil + 1 tsp lemon juice for the salad
Instructions
- 1
Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- 2
Mix parmesan, almond flour, herbs, and garlic powder on a plate.
- 3
Pat fish dry. Brush with olive oil. Press into the parmesan mix to coat.
- 4
Place on the pan with lemon slices on top. Bake 12–14 minutes until golden and flaky.
- 5
Toss greens with olive oil, lemon juice, salt. Serve fish on the bed of greens.
GLP-1 notes
- ·Almond flour keeps the dish low-carb if pasta or bread sits heavy that night.
- ·Don't skip patting fish dry — it's the difference between crispy and soggy.
- ·Leftover fish makes a great cold lunch flaked over more greens.