2 Serves
55 Mins
Combine the salad dressing ingredients and a pinch of salt in a food processor and pulse until a smooth dressing forms.
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PeruvianVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
94 mg / 4,700 mgSodium
309 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Make three shallow slashes on each side of the whole fish, then coat thoroughly with half of the prepared dressing and let it marinate for 30 minutes.
Preheat your oven to 220°C. Place the marinated fish on a roasting tray and roast for 20 minutes, or until the flesh is opaque and firm.
Serve the roasted fish immediately, drizzled with the remaining dressing and accompanied by steamed rice or couscous.
10
g62
g12
g
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Pakistani