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2 Serves
52 Mins
Clean the white fish fillets thoroughly under cold water and pat them dry using paper towels.
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TurkishVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
106 µg / 400 µgCalcium
121 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
303 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
784 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Season the fish fillets with olive oil, salt, black pepper, and a sprinkle of lemon juice on a cutting board.
Preheat the oven to 200°C and prepare a baking sheet with parchment paper.
Place the seasoned fish on the baking sheet and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
While the fish bakes, slice the bread rolls and lightly toast them. Assemble the sandwiches by placing the cooked fish inside the rolls, adding fresh vegetables, and serving with lemon wedges.
6
g62
g6
g
American
French