Butter-Basted Barramundi Keto Gluten free
2 oz walnuts
2 cloves of garlic
156 gr 6 oz red beets
1 tbsp white balsamic vinegar
1 tbsp dijon mustard
1 tbsp feta cheese
1 tsp oregano-garlic seasoning
2 tbsp butter
1- Chop the red beets into cubes, add 2 tbsp of olive oil, salt and pepper
Place the red beets in a pan greased with oil and kk
Cut the zucchini lengthwise and then cut it into a half-moon
Chop 2 cloves of garlic. Zest the orange peel it and divide into segments
2- mix the vinegar, 2 tbsp of olive oil and half the mustard until incorporated
3- Place the walnuts in a frying pan and heat until it is a little golden, add the butter, and the zucchini.
Cook until golden brown. Add garlic, salt and pepper
Cook 2-3 minutes
4- pat the barramundi dry with paper towels
Season with oregano-garlic seasoning, salt and pepper
Place the fish in a frying pan with olive oil. Cook until golden and add a 1 tbsp of butter
5- in a bowl, mix the roasted beets, the orange, half the cheese and the vinegar-mustard mixture
Place the fish on the plate, add red beet and zucchini on the side. Garnish with lemon zest and the remaining cheese
Enjoy your meal!
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