Keto Crispy Skin Barramanudi and Buttered Sprouts and Bacon
Serving for 1
8 Brussell Sprouts
1 piece of Bacon
1 tbsp Coconut Oil (available from Low Crab Emporium)
2 tsp Butter
Salt and Pepper
1 tsp Olive Oil
Firstly lets boil some hot water in two sauce pans, then simmer your cauliflower and broccoli in one, and in the other the brussell sprouts. While these are simmering in a fry pan cook your bacon. These all should be done in 5 minutes. Once the cauliflower and broccoli are cooked run under cold water to prevent from over cooking. Same with the brussell spouts. Next cut your brussell sprouts in half and then finely dice your cauliflower and broccoli. Then dice up your bacon.
In a fry pan heat half a tablespoon of your coconut oil and then saute your cauliflower and broccoli together. Once cooked through put aside to keep warm. In a saucepan heat 1 teaspoon of butter and add your brussell sprouts and bacon and cook until slightly brown and heated through.
Now in a Fry pan heat the rest of your coconut oil and place your fish skin side down and cook for 3-4 minutes. Then carefully flip over and cook for a further 2 minutes.
Now plate up your meal with a piece of lemon to go with your fish and a teaspoon of butter with salt and pepper on your cauliflower and broccoli. Then enjoy. X