Directions:
- Preheat oven to 425°.
- Sprinkle pepper and salt evenly over fillets. Place fish on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 10 minutes; sprinkle evenly with dill. Bake an additional 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- While fish bakes, combine sour cream and capers in a small bowl. Place fish on a serving plate. Squeeze 1 lemon wedge over each serving. Serve with Caper Cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.31 Kcal (315 kJ) | ||
| Calories from fat | 41.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 22.81mg | 8% | |
| Sodium | 298.89mg | 12% | |
| Potassium | 120.33mg | 3% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.37 Kcal (458 kJ) | ||
| Calories from fat | 60.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 7% | |
|---|---|---|---|
| Cholesterol | 33.13mg | 8% | |
| Sodium | 434.05mg | 12% | |
| Potassium | 174.74mg | 3% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 8.11g | 11% | |
| Vitamin C | 6.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 74.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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