4 Serves
43 Mins
Preheat your oven to 200°C and lightly grease a shallow baking dish with butter.
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Vitamin K
124 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
274 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
761 mg / 4,700 mgSodium
1444 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Squeeze lemon juice over the skin and inside the cavity of each white fish fillet, then season the fish thoroughly with salt and black pepper.
Place a fresh thyme sprig into the cavity of each fish fillet.
Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish fillet, tucking the loose ends underneath to secure them.
Arrange the wrapped fish in the prepared baking dish and bake for 15 to 20 minutes, or until the bacon is crisp and the fish flakes easily when tested with a knife.
Transfer the fish to individual plates, garnish with freshly chopped parsley and additional thyme, and serve with lemon wedges.
25
g95
g20
g
Yemeni
