A simple, beautiful, and creamy fish casserole that is perfect for company or for a Tuesday night. This dairy-free, low carb recipe is from a collaboration with the celebrated low carb chef, artist, and former model, Pascale Naessens. Her healthy low carb recipes are celebrated around the world for their simplicity, beauty, and health.
Preheat the oven to 350 °F (180 °C).
Finely chop the garlic and herbs.
Combine the coconut milk with the juice of half of the lime and olive oil. Season with salt and pepper and the chopped garlic. Slice the other half of the lime into thin slices.
Spread a thin later of the coconut milk mixture to the bottom of an oven-proof casserole dish. Lay the fish fillets in the dish and sprinkle with half of the herb mixture and all of the spinach. Pour the rest of the coconut mixture over the fish, then sprinkle with the remaining herbs.
Arrange the tomatoes and the slices of lime around the fish. Bake in the oven for 20-30 minutes, depending on the thickness of the fish. When fish is opaque and flakes easily with a fork, it is done.
What type of white fish should I use?
Flaky white fish is best for baking, such as tilapia, halibut, cod, bass, grouper, haddock, catfish, or snapper. White fish doesn’t necessarily mean that the fish is white in color; rather, that it has a mild-flavor that cooks quickly and seasons very well.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, “The Keto Cure“.