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4 Serves
50 Mins
Preheat your oven to 200°C and prepare a baking sheet by lining it with parchment paper.
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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
1 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
329 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Clean the white fish fillets under cold water and pat them dry with paper towels. Place the fish on the prepared baking sheet.
Drizzle the fish with olive oil and season generously with salt, black pepper, and Italian seasoning. Arrange lemon slices on top of the fillets.
Bake the fish in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork.
While the fish bakes, prepare the couscous according to package instructions in a saucepan, then fluff with a fork and serve alongside the cooked fish with fresh lemon wedges.
12
g31
g10
g
Chinese