4 Serves
85 Mins
Clean the fresh Hammour fish thoroughly under cold running water and pat dry using paper towels.
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GreekVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
15 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
650 mg / 1,250 mgPotassium
1082 mg / 4,700 mgSodium
744 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
104 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
167 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a small bowl, combine olive oil, lemon juice, salt, black pepper, and garlic to create a marinade. Rub the mixture evenly over the fish and let it marinate for 50 minutes to allow the flavors to penetrate.
Preheat your oven to 200°C and place the seasoned fish into a baking dish.
Bake the fish for 12 to 15 minutes until it is opaque and flakes easily with a fork. Serve immediately garnished with fresh lemon wedges.
9
g46
g13
g
Thai
Afghan