Easy Paleo Fish Recipe Low Carb Fish Pie
This savory one-skillet lemon fish piccata is made all in one skillet and couldn't be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It's gluten free, paleo, Whole30 compliant and keto friendly.
Did you know my recipe for lemon chicken piccata has been the most popular recipe on this site since it was posted over a year ago?
It's one of my favorite recipes too, so I'm not surprised! I decided to create a spin on it using fish and it was a huge success with my family – even the picky eaters!
I swapped out a creamier lemon sauce for a light lemony sauce that goes so perfectly with the fried white fish fillets.
It's an under-30-minute dinner that goes with any veggie side dish you like, and you can also make some pasta or rice for the kids, which is typically what I do to "sell" them on things they might think they won't like!
What You Need to Make Paleo Fish Piccata
The ingredients you'll need are simple and more minimal than many of my recipes. Here's everything you'll need to prepare the fish piccata:
- white fish fillets, like tilapia
- sea salt and black pepper
- blanched almond flour
- tapioca flour
- avocado oil or olive oil
- ghee
- fresh garlic
- onion
- chicken bone broth, or low sodium chicken broth
- lemons
- capers
- parsley for garnish
How to Make Paleo Fish Piccata
Pat the fish dry, then season all over with salt and pepper. Combine both flours in a large shallow bowl. Dredge the fish lightly in the flour mixture, shaking off the excess.
In a large nonstick skillet, heat 2 tablespoons of oil and 1 tablespoon of ghee over medium high heat.Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side, depending on thickness, adjusting the heat as necessary to avoid burning.
Transfer the fish to a plate and cover to keep warm.Wipe the skillet clean, then add 1 tablespoon of ghee to the skillet over medium heat. Once melted, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Set the lemon slices aside with the fish.
Add the onions to the skillet and stir until softened, about 1 minute, then add the garlic and cook another 30-60 seconds.
Stir in the broth, capers and lemon juice. Cook for bout 3 minutes to reduce the mixture by half, then add in the remaining 1 tablespoon of ghee and simmer until the sauce thickens slightly, about 1 minute.
Return the fish to the skillet to warm, about 30 seconds, then remove from heat. To serve, top fish with lemon slices, spoon the sauce over the top and garnish with parsley.
What To Serve with Paleo Fish Piccata
I love serving this over sautéed cauliflower rice to keep it both Whole30 compliant and keto friendly. Zoodles are also good!
You can also go with a side of sautéed spinach or kale or roasted broccoli or brussels sprouts. A mix of cauliflower rice plus your favorite veggies is also delicious.
If you want to keep the recipe paleo but don't need it to be Whole30 compliant or keto, serving a grain free pasta like Jovial Foods would be perfect!
The finished dish is just so, so tasty! Lots of lemon and garlic, a light lemony sauce, and flaky, flavorful fish. It's everything you could ask for in fish piccata!
Okay, go grab your ingredients and your favorite big skillet because it's time to make this Paleo fish piccata – let's go!
Paleo Fish Piccata {Whole30, Keto}
- 1 1/2 lbs white fish fillets like tilapia
- Sea salt and black pepper
- 1/4 cup blanched almond flour
- 2 Tbsp tapioca flour
- 2 tbsp avocado oil or olive oil
- 3 tbsp ghee divided
- 3 cloves garlic minced
- 1/4 cup chopped onion
- 1 cup chicken bone broth or low sodium chicken broth
- 2 lemons 1 lemon sliced and 1 juiced (about 2 tbsp)
- 2 tbsp capers drained
- Sea salt and black pepper to taste
- Chopped parsley for garnish
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Pat the fish dry, then season all over with salt and pepper. Combine both flours in a large shallow bowl. Dredge the fish lightly in the flour mixture, shaking off the excess.
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In a large nonstick skillet, heat 2 tbsp of oil and 1 Tbsp ghee over medium high heat Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side, depending on thickness. Transfer the fish to a plate and cover to keep warm.
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Wipe the skillet clean, then add 1 tbsp. ghee to the skillet over medium heat. Once melted, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Set the lemon slices aside with the fish.
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Add the onions to the skillet and stir until softened, about 1 minute, then add the garlic and cook another 30-60 seconds.
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Add the broth, capers and lemon juice. Cook for bout 3 minutes to reduce the mixture by half, then add in the remaining 1 tbsp of ghee and simmer until the sauce thickens slightly, about 1 minute. Return the fish to the skillet to warm, about 30 seconds, then remove from heat. To serve, top fish with lemon slices, spoon the sauce over the top and garnish with parsley. I love serving the fish piccata over sautéed cauliflower rice. Enjoy!
Calories: 273kcal
Carbohydrates: 8g
Protein: 26g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 76mg
Sodium: 149mg
Potassium: 409mg
Fiber: 2g
Sugar: 1g
Vitamin A: 12IU
Vitamin C: 20mg
Calcium: 36mg
Iron: 1mg
Want More Paleo and Whole30 One-Skillet Recipes? Try One of These!
Creamy Tuscan Chicken
Lemon Chicken Piccata
Tuscan Garlic Shrimp
Greek Chicken and Veggies
Creamy Dijon Salmon
Chicken Marsala with Bacon
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