Halibut Topped with Creamy Parmesan Shrimp
Servings: 4 people
This 20-minute meal features firm, mild halibut topped with a deliciously decadent shrimp sauce. It's low-carb and keto-friendly, too!
- 4 halibut filets fresh or frozen (approx. 4 oz. each)
- 4 oz shrimp cooked, deveined, peeled with tails off
- 2 tbsp butter melted
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese freshly-grated
- 2 cloves garlic minced
- 2 tbsp fresh parsley minced, divided
Preheat oven to 450°F / 200°C / gas mark 6.
Liberally season the fish with salt and pepper and place it in a greased baking dish.
Chop the shrimp and transfer it to a bowl. Add the melted butter, sour cream, Parmesan cheese, and garlic. Stir in half of the minced parsley. Spread the shrimp mixture evenly over the halibut filets.
Bake at 450°F for 12 minutes. Halibut is done when the center flakes easily with a fork. To brown the top, turn the oven to broil and cook for 2-3 more minutes. Garnish with remaining minced parsley before serving.
Calories: 289kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 165mg | Sodium: 572mg | Potassium: 578mg | Vitamin A: 690IU | Vitamin C: 4.5mg | Calcium: 234mg | Iron: 1.1mg