4 Serves
99 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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SpanishVitamin K
14 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
43 µg / 400 µgCalcium
124 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
458 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
628 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Pat the white fish fillets dry and season them generously with salt and pepper, then place them on the baking sheet.
Bake the fish in the oven until it is opaque and flakes easily with a fork, approximately 15 to 20 minutes.
While the fish bakes, heat olive oil in a frying pan over medium heat and sauté the chopped onion, garlic, and chili peppers until softened.
Stir in the tahini, walnuts, and a splash of water to create a smooth sauce, then simmer for a few minutes until thickened.
Fold in fresh chopped cilantro and adjust the seasoning with salt and pepper before pouring the sauce over the cooked fish.
26
g42
g11
g
