5 Serves
35 Mins
Preheat your oven to 200°C. Arrange the white fish fillets in a 13x9-inch baking dish, overlapping the thinner ends to ensure even cooking.
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Vitamin E
0 mg / 15 mgVitamin K
95 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
212 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
985 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Evenly distribute the wine, tarragon, salt and pepper, mushrooms, and green onions over the fish fillets.
Sprinkle the bread crumbs over the top of the seasoned fish and drizzle with melted butter.
Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
25
g95
g20
g
Yemeni
