Pan Seared Fish with Avocado and Bell Pepper Slaw
and roasted Dijon vegetables

Name: Pan Seared Fish with Avocado and Bell Pepper Slaw
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 Bell peppers, red, thinly sliced; 3 Tbsp Mayonnaise, paleo-friendly; 2 tsp Vinegar, rice; 1 1/2 tsp Lemon juice; 10 oz Coleslaw mix (sub thinly sliced cabbage); 1 Avocados, thinly sliced; 1 lb Fish, any flaky white variety (like tilapia, cod, or snapper); 1 Eggs; 1 tsp Water; 3/4 cup Almond meal (sub almond flour); 1 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 3 Tbsp Oil, cooking; 2 tsp Lemon juice; 1 lb Carrots, chopped; 1 lb Parsnips, chopped; 1 1/2 Tbsp Oil, cooking; 1 Tbsp Mustard, Dijon (use whole grain mustard if you have it)

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

Pan Seared Fish with Avocado and Bell Pepper Slaw

Pan searing fish in an almond meal crust gives it a golden exterior and tender interior. Serve the fish over a colorful slaw with Dijon vegetables on the side.
Smarts: When we last featured this meal in 2016, we used roasted vegetable sticks (as shown in the photos), but this time we're recommending cubing them for more even cooking.

Ingredients

Metric

Servings:

Creamy Avocado and Bell Pepper Slaw:

Bell peppers, red - 1 , thinly sliced
Mayonnaise, paleo-friendly - 3 Tbsp
Vinegar, rice - 2 tsp
Lemon juice - 1 1/2 tsp
Coleslaw mix - 10 oz (sub thinly sliced cabbage)
Avocados - 1 , thinly sliced

Pan Seared White Fish:

Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
Eggs - 1
Water - 1 tsp
Almond meal - 3/4 cup (sub almond flour)
Salt - 1 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp + 3 Tbsp
Lemon juice - 2 tsp

Roasted Dijon Vegetables:

Carrots - 1 lb , chopped
Parsnips - 1 lb , chopped
Oil, cooking - 1 1/2 Tbsp
Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)

Prep

Carrots / Parsnips / Bell peppers - Prep as directed. Combine carrots and parsnips. Store bell peppers separately. (Can be done up to 3 days ahead)
Make slaw - Whisk together mayonnaise, vinegar, and lemon juice (portion for slaw). Fold in bell peppers and coleslaw mix. Refrigerate for 30 minutes to let the flavors come together.
Avocados - Slice avocados.
Fish - Rinse and pat dry. Lightly salt and pepper.
Prep breading stations - 1) In one bowl or container with lid, lightly whisk eggs with water; 2) In a second bowl or container with lid, mix together almond meal, salt, pepper, and first part of cooking oil (for fish).

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F / 204C.
Toss carrots and parsnips with oil (portion for the vegetables) and mustard. Spread out on a sheet pan. Roast until tender, 25 to 30 minutes, flipping halfway through cooking.
While vegetables roast, dip fish pieces into egg and then almond meal. (If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake to coat.) Continue until all fish pieces are breaded.
Heat a skillet over medium-high heat. Add second part of cooking oil (for fish) and then cook fish on each side for ~4 minutes, until breading is golden and fish is opaque when sliced.
Drizzle lemon juice (portion for fish) over fish. Gently fold avocados into slaw and season with some salt and pepper. Serve fish over slaw and enjoy with vegetables on the side.

Reviews

Ratings

0 reviews