.jpg&w=3840&q=75)
4 Serves
97 Mins
Clean the white fish fillets thoroughly, pat them dry with paper towels, and place them on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin 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
2 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
95 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
341 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a small bowl, whisk together lemon juice, salt, black pepper, and garlic to create a marinade. Rub this mixture over the fish and let it sit for 15 minutes.
Preheat your oven to 200°C and prepare a baking sheet lined with parchment paper.
Place the marinated fish on the baking sheet and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
While the fish bakes, simmer the coconut milk with herbs and seasoning in a saucepan over medium heat until thickened into a rich sauce.
Transfer the cooked fish to a serving dish, pour the prepared coconut sauce over the top, and garnish with fresh lemon wedges before serving.
13
g35
g13
g
Mexican.jpg&w=3840&q=75)
Indian