Ingredients:

  • 4 Grouper Fillets (approx. 175 g / 6 oz each), patted very dry
  • 1 Tbsp (15 ml) Olive Oil (for the baking tray)
  • Salt and freshly ground Black Pepper (to taste)
  • 1/2 cup (60 g) Blanched Almond Flour (super-fine preferred)
  • 1/4 cup (25 g) Freshly Grated Parmesan Cheese
  • 2 Tbsp (10 g) Fresh Parsley, finely chopped
  • 1 Tbsp (5 g) Fresh Thyme Leaves, finely chopped
  • 1 Large Clove Garlic, minced finely
  • Zest of 1 medium Lemon
  • 1/4 tsp (1 g) Flaky Sea Salt
  • 1/8 tsp (0.5 g) Black Pepper
  • 4 Tbsp (56 g) Unsalted Butter, melted and slightly cooled

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil the paper. Pat the grouper fillets thoroughly dry and season lightly with salt and pepper.
  2. In a small mixing bowl, combine the almond flour, grated Parmesan, parsley, thyme, minced garlic, lemon zest, flaky salt, and pepper. Pour the melted butter over the dry mixture and stir well with a fork until the mixture is uniformly moist and resembles coarse, clumpy crumbs.
  3. Place the seasoned grouper fillets onto the prepared baking sheet, ensuring they are not touching. Firmly press a thick, even layer of the keto crust mixture onto the top side of each fillet, applying slight pressure to ensure adhesion.
  4. Bake the grouper in the preheated oven for 12 to 15 minutes. The fish is ready when the crust is golden brown and the internal temperature reaches 63°C (145°F), indicating the flesh is opaque and flakes easily with a fork.
  5. Carefully remove the fillets from the tray using a spatula. Serve immediately, optionally garnished with an extra squeeze of fresh lemon juice.