Puncture the skin in places and fill with the rosemary and sea salt. Place the fish side down on a baking tray. Cut the spring onions in 5cm (2 inch) long pieces. Bake the fish in a medium hot oven with the garlic, chilli, spring onion and oil for one hour, covering the fish after half an hour.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 34.3mg||1 %|
|Potassium 1284mg||34 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 27.3g|
|Protein 7.6g||11 %|
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Calories per serving: 156
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