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4 Serves
89 Mins
Using a sharp knife, clean the whole fish thoroughly, removing scales and internal organs if not already done by the fishmonger.
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FilipinoVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
305 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and mixed herbs to create a marinade.
Rub the marinade over the fish and inside the cavity, then stuff with lemon slices and fresh herbs.
Preheat your oven to 200°C and place the fish on a lined baking sheet.
Bake the fish in the preheated oven for 45 to 49 minutes, or until the flesh is opaque and flakes easily with a fork.
30
g15
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Persian
Mexican