2 Serves
58 Mins
Using a sharp knife and cutting board, clean the white fish fillets thoroughly, removing any scales or pin bones.
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Vitamin K
106 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
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
207 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
511 mg / 1,250 mgPotassium
1199 mg / 4,700 mgSodium
684 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Finely slice the fresh ginger root and scallions, then rub the fish fillets with olive oil, salt, black pepper, and the prepared ginger and scallions.
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Place the seasoned fish on the baking sheet and bake for 12 to 15 minutes until the fish flakes easily with a fork.
Remove from the oven and serve immediately garnished with fresh lemon wedges.
13
g112
g22
g
