4 Serves
53 Mins
Place the halibut fillets in a shallow dish and pour the white wine over them. Let the fish marinate in the refrigerator for 15 minutes.
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Vitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
253 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
669 mg / 4,700 mgSodium
709 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Preheat your oven to 200°C and prepare a baking pan by lining it with parchment paper.
Remove the fish from the marinade and pat dry with paper towels. Dip each fillet into the melted butter, then coat thoroughly with the bread crumbs.
Arrange the breaded fillets in the prepared baking pan and bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish bakes, cook the farro according to package instructions and serve alongside the finished halibut.
25
g95
g20
g
Yemeni
