Keto Lemon Dill Fish
This dish features tender white fish fillets cooked quickly in a hot skillet, infused with fresh lemon juice, fragrant dill, and garlic. The final result is a light, flaky fish with a crisp exterior, brightened by the herbal and citrus notes, perfect for a low-carb, flavorful meal.
Equipment
- Non-stick skillet
- Fish spatula
- Small bowl
- Sharp knife
- Paper towels
Ingredients
- 2 fillets white fish fillets (cod, haddock, or salmon) pat dry
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 clove garlic minced
- 2 tablespoons fresh dill, chopped
- 1-2 tablespoons olive oil extra virgin preferred
- to taste salt and pepper
- 1-2 tablespoons capers optional
Instructions
- Pat the fish fillets dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and pepper, pressing lightly to adhere.
- In the small bowl, whisk together the freshly squeezed lemon juice, minced garlic, and chopped dill. This fragrant mixture will be drizzled over the fish at the end.
- Heat the olive oil in the non-stick skillet over medium-high heat until shimmering and hot, with a gentle sizzle when the fish is added.
- Carefully place the fish fillets in the skillet, skin-side down if applicable. Let cook undisturbed for about 3-4 minutes, until the edges turn golden and the fish releases easily from the pan.
- Flip the fillets gently with a fish spatula, then cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. The surface should be lightly crisped and golden.
- Pour the lemon dill mixture over the fish in the last minute of cooking, allowing it to sizzle and infuse the fillets with bright herbal aroma.
- Gently transfer the cooked fish onto plates, allowing it to rest for a minute. This helps the juices settle and keeps the fish tender.
- Squeeze additional fresh lemon over the fillets and sprinkle with extra dill or capers if desired. Serve immediately with your favorite sides.