Scott's Low Carb Fish and Broccoli Bake
This recipe is virtually carb-free, made with a hodgepodge of ingredients, resulting in a delicious and quick meal.
This recipe is virtually carb-free, made with a hodgepodge of ingredients, resulting in a delicious and quick meal.
- Carbohydrate 28.1885275000708 g
- Cholesterol 84.285 mg
- Fat 22.4488350007237 g
- Fiber 9.03047468692064 g
- Protein 44.6140675 g
- Saturated Fat 12.5226098750999 g
- Serving Size 1 1 Serving (540g)
- Sodium 744.372000000395 mg
- Sugar 19.1580528131501 g
- Trans Fat 2.0360256250196 g
- Calories 474 calories
Step-by-step
- Steam broccoli until half-cooked.
- Preheat oven to 200 degrees Celsius.
- Empty drained fish into a mixing bowl.
- Mix in remaining ingredients except cheese.
- Add half-cooked broccoli, slicing into smaller chunks.
- Mix and pour into a baking tray.
- Bake for 10-15 minutes until the top layer of fish is slightly brown.
- Remove from oven, add cheese, and put back in until melted.
- Serve with optional vegetables.
I'm a busy housewife, always trying to find ways to feed my family healthy and delicious meals without spending hours in the kitchen. This Scott's Low Carb Fish and Broccoli Bake is a lifesaver! It's so simple to make, yet so packed with flavor. And since it's low-carb, I can feel good about serving it to my family.
I love that this recipe is so versatile. I can use any type of fish or seafood that I have on hand, and I can customize the vegetables to my family's preferences. It's also a great way to use up leftover vegetables. This bake is a hit with my family, and I'm sure it will be a hit with yours too! Give it a try tonight, and let me know what you think.
