This is a really easy, keto-friendly supper that you will keep coming back to. My one tip is not to skip the dill as it really does not taste nearly as good without it. It is one of my all-time favourite keto recipes – I hope you enjoy it as much as me. Serves 4. Calories 512 a portion.
Ingredients
- 1 tbsp unsalted butter
- 2 medium onions, very thinly sliced
- 2 tsp white wine vinegar
- 300ml double cream
- 4 skinless cod fillets (approx 150g each)
- seasoning
- generous handful of fresh dill, chopped
Method
- Melt the butter in a small pan on the simmer plate and then add the onions. Cook, stirrring often until they begin to caremelise – this will probably take around 20 minutes. Add the white wine vinegar and continue to cook for another 10-15 minutes until the onion are dark and jammy.
- Grease a small baking dish, I used my favourite oval pyrex dish. You want it not to be small enough to fit the cod in snugly. Place the jammy onions in the base of the dish.
- Place the cream in the pan you just cooked the onions in and season with salt and black pepper. Warm on the simmer plate.
- Season the cod fillets with salt and black pepper and place them on top of the onions. Pour over the warmed cream and place in the top oven (at around 200ºC) for around 20-30 minutes.
- To serve, season with salt flakes and scatter over the finely chopped dill.
Taken from Keto Kitchen, Monica Kilian Palmer