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4 Serves
79 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
274 µg / 400 µgCalcium
36 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
344 mg / 1,250 mgPotassium
995 mg / 4,700 mgSodium
529 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
9 g / 28 gSugar
45 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
145 gAlcohol
0 g
Rinse the dried fish thoroughly under cold water to remove excess salt and debris, then pat dry using paper towels.
In a mixing bowl, toss the cleaned fish with olive oil, lemon juice, salt, black pepper, and dried herbs.
Arrange the seasoned fish on the prepared baking sheet and bake for 12 to 15 minutes until crispy.
While the fish bakes, bring a pot of water to a boil and gradually whisk in the cornmeal, stirring constantly to prevent lumps, until it reaches a thick, smooth consistency.
Serve the hot Nshima alongside the crispy fish, garnished with fresh lemon wedges.
19
g88
g5
g
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Mexican