Almond Flour Crusted Fried Rockfish Fillets with a Lemon Cream Sauce

Step by Step Instructions

1. 1

   About 15 minutes prior to cooking, season rockfish fillets with salt and pepper on both sides.

2. 2

   In a shallow dish or plate, combine almond flour and protein powder. Dredge each fillet in the flour mixture until fully coated on the outside.

3. 3

   Add avocado oil to a large skillet and heat to medium heat. (You know when your oil is hot enough when a crumb of almond flour thrown into the skillet sizzles.) Add each fillet to the hot oil and fry until golden brown, about 2 1/2 to 3 minutes. Make sure not to overcrowd the skillet. Have about 1 1/2 inch distance between each fillet. You may need to work in batches if your skillet is too small.

4. 4

   Flip rockfish fillet over to cook the other side until golden brown, about 2-3 minutes. Transfer to a paper towel lined plate to catch excess oil.

5. 5

   To make the sauce, heat avocado oil in a medium saucepan or skillet. Add garlic and sauté for 30 seconds or until fragrant. Add in white wine and lemon juice. Let cook for 1-2 minutes until liquid has reduced. Stir in heavy cream. Continue cooking until mixture thickens. Stir in butter until melted. Add salt and tarragon. Continue cooking until sauce coats the back of your spoon. Sprinkle rock fish with more fresh herbs, fresh cracked black pepper and lemon slices when plated.