4 Serves
68 Mins
13 g
64 g
8 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Flour
Salt
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PersianVitamin K
9 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
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
1156 mg / 4,700 mgSodium
895 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Wash, peel, and cut the potatoes into wedges. Toss them with olive oil and salt on a baking sheet and place in the oven.
Pat the white fish fillets dry with paper towels and place them on a separate baking sheet.
Season the fish fillets generously with lemon juice, salt, black pepper, and dried herbs.
Place the fish in the oven alongside the potatoes and bake for 15 minutes until the fish is opaque and flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges.
Olive Oil
Potatoes
Lemon Wedges
White Fish Fillets
Lemon Juice
Black Pepper
Dried Herbs (e.g., Thyme or Za'atar)
Vitamin A
31 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
9 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
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
1156 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
20
g77
g4
g
British
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g