Baked Fish

حسون العلايميChef

Ingrediënten

• Vis
  2 kilograms
• Knoflook
  4 cloves
• Viskruiden
  0
• Komijn
  0
• Citroen
  2 pieces
• Plantenolie
  0
• Zout
  0

Stappen

1. 1

   Clean the fish well, mash the garlic and mix it with cumin and salt.

   Benodigde hulpmiddelen:

   Mes

   recipe.minutes
2. 2

   Make cuts on the fish with the knife from both sides, then stuff the cuts with garlic, cumin, and salt, and place the remaining garlic and cumin inside the fish and brush it with oil.

   Benodigde hulpmiddelen:

   Mes

   recipe.minutes
3. 3

   Take a sheet of aluminum foil, place half of the lemon slices on it, then place the fish on top, and put the remaining lemon slices on the fish and wrap it with aluminum foil.

   Benodigde hulpmiddelen:

   🍳

   Aluminum Foil

   recipe.minutes
4. 4

   Place the fish in a baking sheet and put it in the oven for about an hour at medium temperature until cooked, serve hot.

   Benodigde hulpmiddelen:

   Oven

   Bakplaat

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Visper 100g

Energy206 kcal

Protein22 g

Total Fat12 g

Saturated Fat3 g

Monounsaturated Fat5 g

Polyunsaturated Fat2 g

Cholesterol60 mg

Omega-3 Fatty Acids1 g

Omega-6 Fatty Acids0.5 g

Vitamin A50 µg

Vitamin B1 (Thiamin)0.1 mg

Vitamin B2 (Riboflavin)0.2 mg

Vitamin B3 (Niacin)5 mg

Vitamin B5 (Pantothenic Acid)0.5 mg

Vitamin B60.5 mg

Knoflookper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Viskruidenper 100g

Energy350 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars2 g

Komijnper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Citroenper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

Plantenolieper 100g

Energy884 kcal

Total Fat100 g

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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