6 Serves
44 Mins
Thaw the white fish fillets completely if they are frozen.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
136 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
398 mg / 1,250 mgPotassium
727 mg / 4,700 mgSodium
267 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
77 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 gPreheat your oven to 175°C.
Arrange the fish fillets in a single layer inside a baking pan.
In a small bowl, whisk together your choice of cooking fat, lemon juice, lemon zest, salt, black pepper, and fresh rosemary.
Pour the prepared lemon-herb mixture evenly over the fish fillets.
Bake the fish in the preheated oven for 25 minutes, or until the flesh is opaque and flakes easily when tested with a fork.
25
g95
g20
g
Yemeni
