2 Serves
30 Mins
Prepare the fish fillets by cutting them into halves to create manageable portions for rolling. Pat them dry with paper towels.
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Vitamin K
1649 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
600 µg / 400 µgCalcium
519 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
301 mg / 420 mgPhosphorus
683 mg / 1,250 mgPotassium
3054 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a mixing bowl, combine the chopped spinach, minced garlic, and a pinch of white pepper to create the filling.
Place a spoonful of the spinach and garlic mixture onto each fish fillet half, roll them tightly, and secure if necessary.
Heat the vegetable oil in a frying pan over medium heat. Add the fish rolls and sear until the fish is opaque and cooked through, about 3-4 minutes per side.
Drizzle the oyster sauce over the fish rolls during the final minute of cooking to glaze them. Garnish with fresh coriander before serving.
11
g12
g6
g
