4 Serves
102 Mins
Clean the Hilsa fish thoroughly using a sharp knife and pat dry with paper towels.
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KenyanVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
356 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a mixing bowl, combine the mustard paste, salt, black pepper, and a splash of lemon juice to create a marinade.
Coat the fish fillets evenly with the mustard marinade and let them rest for 60 minutes to allow the flavors to penetrate.
Preheat your oven to 200°C and place the marinated fish in a baking dish.
Bake the fish for 12-15 minutes until it is opaque and flakes easily with a fork.
Garnish the dish with fresh lemon wedges and herbs before serving.
14
g52
g8
g
British
Scottish