Keto White Fish & Black Sesame Yogurt Bowl with Kumquat-Pine Nut Crumble

KetoHigh ProteinLow Carb

A 475-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g firm white fish (e.g., cod, halibut)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 200g full-fat plain Greek yogurt
• 2 tbsp black sesame paste
• 1 tbsp erythritol (or other keto-friendly sweetener, to taste)
• 1/2 tsp vanilla extract
• 50g fresh kumquats, thinly sliced (about 6-7 kumquats)
• 1 tbsp unsalted butter
• 2 tbsp pine nuts
• 1/4 tsp ground cinnamon

Instructions

1. Prep: Pat the white fish dry and season both sides with salt and pepper.
2. Hob: Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Sear the fish for 3-4 minutes per side, until cooked through and flaky. Set aside.
3. Hob: In a small saucepan, combine sliced kumquats, 1 tbsp water, and a pinch of erythritol. Simmer over low heat for 5-7 minutes, until kumquats are slightly softened and jam-like. Remove from heat.
4. Hob: In a separate small pan, melt 1 tbsp butter. Add pine nuts and ground cinnamon. Toast over medium heat for 2-3 minutes, stirring constantly, until golden brown and fragrant. Remove from heat immediately.
5. Mix: In a bowl, combine Greek yogurt, black sesame paste, 1 tbsp erythritol, and vanilla extract. Whisk until smooth and well combined.
6. Assemble: Divide the black sesame yogurt between two bowls. Flake the cooked white fish and place it alongside the yogurt. Spoon the kumquat compote over the yogurt and sprinkle generously with the pine nut crumble.