4 Serves
72 Mins
Using a chefs knife and cutting board, clean the white fish fillets and pat them dry with paper towels.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
139 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
620 mg / 4,700 mgSodium
340 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a mixing bowl, combine the chermoula paste, olive oil, salt, and black pepper. Coat the fish thoroughly and let it marinate.
Preheat your 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 flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges.
20
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g22
g
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Turkish