4 Serves
66 Mins
Clean the white fish fillets under cold water and pat them dry with paper towels. Place the fish in a bowl and season with lemon juice, salt, and black pepper.
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TunisianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
147 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
427 mg / 1,250 mgPotassium
841 mg / 4,700 mgSodium
744 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large saucepan, combine the coconut curry sauce with additional coconut milk and bring to a gentle simmer over the stove.
Preheat your oven to 200°C. Arrange the seasoned fish in a baking dish and pour the prepared coconut curry sauce over the fillets.
Bake the fish in the oven for 15 minutes or until the fish flakes easily with a fork.
Remove from the oven and garnish with fresh lemon wedges before serving.
8
g6
g15
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Nigerian.jpg&w=3840&q=75)
Mexican