Walnut-Crusted Flounder
Shaved Zucchini and Carrot Salad
Ingredients
- ¾ cup raw walnuts
- ½ cup almond flour
- 2 cloves garlic
- 1 tsp lemon zest
- 2 egg whites
- 6 (6-oz) flounder fillets
- ¾ tsp salt
- ½ tsp pepper
- 4 Tbsp avocado oil
- Lemon wedges
Instructions
- Pulse nuts, flour, garlic, and lemon zest in a food processor until mixture resembles fine crumbs. Beat egg whites until foamy in a bowl. Sprinkle fish with salt and pepper. Dip fish in egg white; dredge in nut mixture, pressing to adhere.
- Cook fish, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 4 minutes per side or until fish flakes with a fork. Serve with lemon wedges.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh basil
- 1 tsp Dijon mustard
- ½ tsp raw honey
- 2 large zucchini
- 2 large carrots
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, lemon juice, basil, mustard, and honey.
- Shave zucchini and carrots into long, thin ribbons using a vegetable peeler.
- Combine zucchini, carrots, and onion in a large bowl; drizzle with dressing, and toss. Season with salt and pepper to taste.
Paleo Meal Plan
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