Bocadillo de Bacalao

The Bocadillo de Bacalao is a delightful Keto Spanish burger that features tender, flavorful cod fillets, perfectly seasoned and served in a low-carb bun alternative. This dish is a delicious way to enjoy traditional Spanish flavors while adhering to a ketogenic lifestyle.

Ingredients

• Cod fillets - 300 grams
• Almond flour - 50 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Iceberg lettuce leaves - 4 large
• Sliced tomatoes - 1 medium
• Sliced avocado - 1 small
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, combine the almond flour, garlic powder, paprika, salt, and black pepper.
3. In another bowl, beat the egg and mix it with the cod fillets, ensuring the fish is well coated.
4. Coat the cod fillets with the almond flour mixture, pressing lightly to ensure it sticks.
5. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the coated cod fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
6. While the fish is cooking, prepare the lettuce leaves as the bun substitute. Rinse and dry them.
7. Once the cod is cooked, remove it from the skillet and let it rest for a minute.
8. To assemble the bocadillo, place a lettuce leaf on a plate, add a cod fillet, top with sliced tomatoes and avocado, and drizzle with lemon juice.
9. Cover with another lettuce leaf and repeat for the second serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Low in carbs, making it suitable for ketogenic diets and weight management.

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