Fish keto casserole with broccoli

This keto fish casserole is packed with healthy fats and proteins, which when combined leave you feeling full for hours. This will help you avoid unnecessary snacks between meals.

Ingredients

• Casserole
• 300 gr broccoli inflorescence
• 300 gr boiled fish, or baked fish
• 80 gr grated Gouda cheese
• 1 tea spoon. chopped green onions
• Sauce
• 120 ml cream 30%
• 2 table. spoon. grated parmesan
• 1 table. spoon. butter
• 60 gr cream cheese
• ¼ tea. spoon. garlic flakes
• ⅛ tea. spoon. chili flakes
• 12 pinches of salt
• 12 pinches ground black pepper

Directions

1. Cook the fish until tender in boiling salted water (about 10 minutes), then remove the meat from the bones if necessary. If the fish is already done, simply cut it into small pieces.
2. Preheat a skillet over medium heat and add all the sauce ingredients, simmer for 3 minutes with constant stirring.
3. Divide the broccoli into florets. Boil some water in a saucepan and boil the broccoli florets for 3 minutes.
4. In a small dish with high sides, add the boiled broccoli inflorescences, top with chopped fish, then pour the sauce and sprinkle with chopped cheese.
5. Preheat oven to 175 degrees Celsius. Bake the fish casserole for 15-20 minutes. Let stand 5 minutes at room temperature before serving.