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Keto Fish with Tarragon Cream Sauce

Pan Fried Fish with Tarragon Cream Sauce

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Course Main Course
Servings 4
Calories 457 kcal

Ingredients
  

  • 1 lbs White Fish Fillet Basa, Cod, or Halibut
  • 2 Springs Fresh Tarragon
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • Salt To Taste.
  • Pepper To Taste

Tarragon Cream Sauce

  • 1 Cup Heavy Cream
  • 25 Grams Yellow Onion or Shallot
  • 2 Tbsp Butter
  • 1-2 Tbsp Chopped Fresh Tarragon
  • 1/8 - 1/4 Tsp Xanthan Gum Optional.
  • Salt To Taste.
  • Pepper To Taste

Instructions
 

  • Pat fillets dry with a kitchen towel. Season with salt and pepper on both sides. Set aside.
  • Heat a non-stick or cast iron pan over medium-high heat. Once heated add olive oil and butter to the pan.
  • In the preheated pan, place the fillets skin side down (if applicable) for about 2 minutes until golden brown.
  • Reduce the heat to medium and flip the fillet. Add fresh tarragon to the pan and cook until internal temp reaches 145°F. Cooking time will vary depending on how thick your fillet is.
  • Meanwhile, prepare the tarragon cream sauce.
  • Heat butter in a saucepan over medium heat.
  • Add 2 tbsp of butter to the saucepan.
  • Once melted, add the diced yellow onion (or shallot) and cook for 2-3 minutes until translucent.
  • Reduce heated to medium-low. Stir in the chopped fresh tarragon.
  • Add the cream and continue to whisk until lightly simmering.
  • If desired, whisk in 1/8 tsp of xanthan gum to thicken the sauce.
  • Continue whisking for 1-2 minutes until the sauce has thickened.
  • Serve the pan fried fish with the tarragon cream sauce.
  • Enjoy!

Notes

Nutrition Information (4 Servings):
  • 457 Calories
  • 0.6g Carbohydrates 
  • 0.1g Fiber
  • 44.6g Fat
  • 18.1g Protein
 
Net Carbs: 0.05 / Serving