Coda di Rospo al Forno con Pomodorini e Olive
Baked Monkfish with Cherry Tomatoes and Olives
Yes, keto as served. About 9g net carbs per serving, on the higher side for Italian food, so watch the portion.
What it is
A firm-fleshed monkfish fillet baked in olive oil with sweet cherry tomatoes, briny olives, capers, garlic, and fresh herbs. A light and flavorful main course, naturally low in carbs.
Key ingredients
Monkfish fillet, cherry tomatoes, black olives (pitted), green olives (pitted), capers, garlic, olive oil, white wine (trace amounts), parsley, oregano, salt, black pepper.
Optional tweaks
None needed. Ensure no added sugar in the tomato base, which is generally not an issue in this simple preparation.
Say this to the waiter (Italian)
Per la Coda di Rospo, assicuratevi che non ci sia zucchero aggiunto nel sugo di pomodoro, per favore.
For the Coda di Rospo, please ensure no added sugar in the tomato base.
Watch out for
Cherry tomatoes contain some natural sugars (managed by portion size). Minimal trace carbs from white wine reduction.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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