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4 Serves
50 Mins
Clean the white fish fillets thoroughly and pat them dry using paper towels.
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SenegaleseVitamin E
0 mg / 15 mgVitamin K
0 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
3 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
244 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
362 mg / 1,250 mgPotassium
674 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a mixing bowl, whisk together the plain yogurt, lemon juice, salt, black pepper, and minced garlic to create the marinade.
Coat the fish fillets evenly with the yogurt mixture and let them rest on a cutting board.
Preheat your oven to 200°C and place the marinated fish into a baking dish.
Bake the fish for 15 minutes until it is opaque and flakes easily with a fork, then serve garnished with fresh lemon wedges.
28
g30
g13
g
