2 Serves
30 Mins
Preheat your oven to 200°C and prepare a baking tray by lining it with parchment paper or aluminum foil.
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Vitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
95 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
572 mg / 4,700 mgSodium
52 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
501 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Clean the white fish fillets, remove any remaining scales, and pat them dry thoroughly using paper towels.
Place the fish on the prepared baking tray and season evenly with the cooking wine, fresh lime juice, and lime zest.
Top the fish with crushed black peppercorns, shredded ginger, sliced chili pepper, chopped green onions, and small cubes of butter.
Bake in the preheated oven for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
25
g95
g20
g
Yemeni
