4 Serves
31 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
560 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Pat the swordfish steaks dry with paper towels and place them on the prepared baking sheet.
Drizzle the fish with olive oil and season evenly with salt, black pepper, and capers.
Bake the swordfish in the preheated oven for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges.
25
g95
g20
g
Yemeni
