Low-carb high-fat stuffed angelfish

Ask your fishmonger to debone and butterfly your angelfish, but ask them to keep the top fin side attached – as author Ine Reynierse explains, “so you can stuff it with all kinds of awesomeness.”


4 Tbsp coconut oil
4-6 sliced yellow patty pans
2 fresh angelfish
2 Tbsp butter
1 cup grated Cheddar cheese
1 thinly sliced tomato
1 sliced medium onion
1 Tbsp crushed garlic
Salt and pepper to taste
Squeeze of lemon


Preheat the oven to 180 degrees C.

Heat a little of the coconut oil in a pan on medium. Allow heat and fry the patty pans slowly until browned on both sides. Set aside.

Place a large sheet of foil in an ovenproof dish and drizzle with a little more coconut oil.

Place the fish on the foil and stuff it with the butter, cheese, tomato, onion and garlic. Add seasoning. Cover with the overlapping foil and bake for 20 minutes. Open the foil and test if the fish is ready by inserting a knife. The knife should slip right into the thickest part of the fish and the tip should feel warm to the touch. Also check to see if the filling has melted properly.

Drizzle the rest of the coconut oil over the fish and grill for 2-3 minutes, until lightly browned.

Layer the patty pans on top of the fish and add a quick squeeze of lemon. Serve immediately.

Yields 4-6 servings. (4 servings = 5.3 g carbs per serving, 6 servings = 3.5 g carbs per serving).

Recipe courtesy of Low Carb is Lekker by Ine Reynierse, published by Struik Lifestyle.

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