Keto pizza fish with cabbage salad
The refreshing, clean bite of this cabbage salad is a perfect pairing for this higher-satiety and keto fish dish. The fish is oven-baked with classic Italian flavors of tomato, garlic, and oregano and topped with mozzarella. It's fast to assemble and delightful to eat, making it a weeknight winner in our eyes!
Ingredients
- Olive Oil4 tbsp
- White wine vinegar¼ cup
- Dried Oregano1¼ tbsp
- Ground Black Pepper1½ tsp
- Salt1½ tsp
- Tomato Paste2 tbsp
- garlic powder1 tsp
- mozzarella cheese½ cup
Instructions
8 steps- 1
Finely shred the cabbage using a food processor, knife, mandolin, or vegetable peeler.
5 min
- 2
Add the olive oil, white wine vinegar, oregano, freshly ground black pepper, and salt to a bowl large enough to comfortably fit all the shredded cabbage. Mix well.
2 min
- 3
Add the shredded cabbage and massage it into the vinaigrette with clean hands. This helps to soften and flavor it.
3 min
- 4
Preheat the oven to 350°F (180°C).
10 min
180°C
- 5
Place the white fish fillets in a baking dish.
1 min
- 6
Add tomato paste, olive oil, garlic powder, salt, and ground black pepper to a small bowl and combine.
2 min
- 7
Pat the fish dry with paper towels and spread the tomato mixture over each fillet. Top with the shredded mozzarella cheese. Bake for 15 to 20 minutes or until the fish is cooked all the way through.
20 min
180°C
- 8
Sprinkle with oregano and serve the fish with the cabbage salad. Enjoy.
Nutrition
1 serving ≈ 360 g
Nutrition values are estimates. - means data is unavailable.
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