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4 Serves
81 Mins
38 g
4 g
9 g
Preheat your oven to 200°C and prepare a baking pan by lining it with parchment paper.
Ingredients, vitamins, and health benefits
Pickles
Tomato Paste
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
166 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
483 mg / 1,250 mgPotassium
937 mg / 4,700 mgSodium
665 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Using a chefs knife, clean the white fish fillets and pat them dry with paper towels.
Season the fish fillets generously with salt, black pepper, and dried herbs on both sides.
Place the seasoned fish into the baking pan and drizzle with olive oil, then top with fresh lemon slices.
Bake the fish in the preheated oven for 12 to 15 minutes until it flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges on the side.
White Fish Fillets
Salt
Black Pepper
Dried Herbs (e.g., Thyme or Za'atar)
Olive Oil
Lemon Wheel
Lemon Wedges
Vitamin A
118 µg / 900 µgVitamin C
26 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
166 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
483 mg / 1,250 mgPotassium
937 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
0
g8
g41
g
HonduranZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g