About 40 mg natural sodium, 1.1 g saturated fat.
Oil the fillet on both the skin side and the flesh side in extra virgin olive. Season the flesh with salt-free lemon pepper. Bake at 450 F in a heavy pan for about 10 minutes. Serve with sautéed brussel sprouts and some basmati rice.
The whole dinner turned out to be just 78 mg sodium and 3.35 g saturated fat, mostly from the added butter and the canola oil used to saute the sprouts.
