4 Serves
31 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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AmericanVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Rinse the white fish fillets under cold water and pat them dry using paper towels.
Place the fish on the prepared baking sheet, drizzle with olive oil, and season generously with salt, black pepper, and mixed herbs.
Bake the fish in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges on the side.
10
g60
g22
g
Tunisian
Italian