Baked Mullet with Leek
Mullet gives this dish plenty of complete protein with a moderate amount of fat, while leek makes the flavor softer and slightly sweeter without extra carbs. Sour cream and mozzarella help keep the fish juicy, so it works well for a keto dinner.
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Inventory: Oven
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Digestion time: 3 hour
Complete protein: ✔
Cut leek (200 g) into thick batons and quickly fry it in ghee (40 g) until softened. Pat the mullet fillet (500 g) dry, season it with table salt (4 g), tarragon (1 g), savory (1 g), rosemary (1 g), and black pepper (1 g), then roll a little of the prepared leek inside each piece.
Arrange the fish rolls in a baking dish, spread 30% sour cream (50 g) over the top, and sprinkle with mozzarella (50 g). Bake for 30 minutes at 180 degrees C until the fish is cooked through and the cheese is lightly browned.
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