4 Serves
49 Mins
Preheat your oven to 200°C. In a small bowl, combine the mustard powder, turmeric, salt, and a pinch of cayenne pepper.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
425 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
480 mg / 1,250 mgPotassium
777 mg / 4,700 mgSodium
1071 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
11 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Coat the white fish fillets evenly with the spice mixture. Place each fillet onto a sheet of aluminum foil and fold the edges to create sealed packets.
Place the fish packets on a baking sheet and bake in the preheated oven for 20 to 25 minutes.
While the fish is baking, heat cooking oil in a saucepan over medium heat. Sauté the chopped ginger, garlic, and onion until fragrant.
Add the beans, baby corn, and tomatoes to the saucepan. Stir-fry briefly, seasoning with salt and cayenne pepper, ensuring the vegetables remain crisp.
Carefully open the fish packets, top each fillet with the stir-fried vegetables, a spoonful of pasta sauce, and a layer of cheese slices. Return to the oven for an additional 5 to 7 minutes until the cheese is melted and bubbly.
41
g56
g22
g
