Crispy Cod with Broccoli & Keto Cheese Sauce


Step 1Make the cheese sauce. Place the cream and butter into a small sauce pan and gently heat up. Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese.

Step 2Stir until melted and bring to a simmer. Once you see bubbles, take off the heat. Mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. If too thick, add a splash of water or cream.

Step 3Pat dry the cod loins (or you can use fillets) with a paper towel. Season with salt and pepper on both sides.

Step 4Heat a skillet or a non stick pan greased with ghee (or avocado oil) over a medium-high heat. Add the cod loins, skin side down, and depending on the thickness of the fish, cook for 3 to 5 minutes, or until the skin is crisped un and the sides are opaque. Flip on the other side and cook for another 1-2 minutes. When done, set aside and keep warm.

Step 5While the cod is cooking, cut the ends off the broccolini, and cut in half. Place the broccolini (or broccoli florets) to a double boiler, or a pot filled with boiling water, and cook for 4-5 minutes, enough for the broccoli to get crisp-tender.

Step 6Serve the broccoli with the crispy cod and cheese sauce (about 1/4 cup/ 60 ml cheese sauce per serving). Sprinkle with more pepper to taste.

Step 7Eat immediately or store for up to a day. Reheat before serving.

Step 8Tip: The cheese sauce should be eaten immediately or kept at room temperature before serving. If you do need to refrigerate and then heat it up, make sure to heat up gently over a low heat while stirring to prevent the butter from separating and the cheese sauce from clumping up.