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4 Serves
71 Mins
Rinse the kingfish fillets under cold water and pat dry with paper towels. Place the fish on a cutting board and use a chefs knife to remove any remaining scales or pin bones.
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KenyanVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
201 mg / 4,700 mgSodium
810 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
In a mixing bowl, combine olive oil, lemon juice, salt, black pepper, and mixed herbs to create a marinade. Coat the fish thoroughly with this mixture.
Preheat your oven to 200°C. Place the seasoned fish onto a baking sheet lined with parchment paper.
Bake the fish in the oven for 15 minutes or until the flesh is opaque and flakes easily with a fork.
While the fish bakes, prepare the rice in a rice cooker or a pot on the stove. Once cooked, fluff the rice and stir in fresh lemon zest.
Serve the roasted fish over the lemon rice and garnish with fresh lemon wedges.
26
g49
g32
g
Japanese
Malaysian