Main meal
Hake with almond and pepper sauce
The sauce is thickened with almond flour rather than bread, which is how it was done before bread was cheap — and it suits hake better anyway.
4gnet carbs
33gfat
38gprotein
465kcal
Per serving30 minServes 2
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Ingredients
For the whole dish · serves 2
- Hake fillets13 oz
- Red bell pepper4 oz
- Almond flour1½ oz
- Garlic cloves2
- Sherry vinegar2 tsp
- Olive oil3 tbsp
- Smoked paprikaa teaspoon
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Charred zucchini with garlic yogurt and mint
+4g net · 115 kcal · 20 min · together 8g net, 580 kcal
Method
6 steps · 30 minutes
- Blister the bell peppers whole under a hot broiler for 15 minutes, turning, until the skins blacken. Sit them in a covered bowl for 10 minutes and the skins slip off.
- Toast the almond flour in a dry pan for 90 seconds, moving constantly. Raw, they taste of nothing and thicken to paste.
- Blend the peeled peppers with the almonds, garlic, paprika, vinegar and most of the oil until thick but not smooth.
- Salt the hake and leave it 10 minutes, then blot it dry.
- Fry it skin-side down in the remaining oil for 4 minutes, pressing it flat for the first few seconds so it does not curl, then turn for 90 seconds.
- Spoon the sauce onto warm plates and sit the fish on top, skin up, so it stays crisp.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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