4 Serves
102 Mins
Clean the white fish fillets thoroughly under cold water and pat dry using paper towels.
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IndianVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
106 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
244 mg / 420 mgPhosphorus
615 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
922 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
111 gAlcohol
0 g
In a bowl, combine the fish with lemon juice, salt, black pepper, and olive oil to marinate.
Preheat your oven to 200°C and prepare a baking sheet with parchment paper.
Place the marinated fish on the baking sheet and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
Remove from the oven and serve immediately garnished with fresh lemon wedges.
6
g38
g27
g
Panamanian
Lebanese