2 Serves
39 Mins
Preheat your oven to 200°C. Line a baking tray with baking paper and lightly grease it with cooking oil.
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Vitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
151 µg / 400 µgCalcium
1233 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
472 mg / 420 mgPhosphorus
1019 mg / 1,250 mgPotassium
1485 mg / 4,700 mgSodium
124 mg / 2,300 mgZinc
9 mg / 11 mgCopper
3 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the white fish fillets on the prepared baking tray. Rub the fish with olive oil and season evenly with salt and pepper.
Bake the fish in the preheated oven for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish bakes, peel the cucumber, leaving some skin for texture. Remove the seeds, dice the remaining flesh, and place it in a mixing bowl.
Drain the sun-dried tomatoes from their oil, chop them into small pieces, and add them to the bowl with the cucumber.
Stack the fresh mint and basil leaves, roll them tightly, and use kitchen scissors to cut them into fine ribbons. Add these to the bowl.
Stir in the sugar, extra virgin olive oil, balsamic vinegar, and toasted sesame seeds. Season the relish with salt and pepper to taste.
Remove the fish from the oven, portion it onto plates, and top each fillet with the prepared relish. Garnish with extra fresh herbs if desired.
25
g95
g20
g
Yemeni
