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Baked Rainbow Trout Fillet with Bulgur Salad
Sheet pan · 30 min
Ingredients
- rainbow trout fillet
- 84 oz
- olive oil
- 36 tbsp
- paprika
- 3 tsp
- salt
- 6 tsp
- turmeric
- 1 1/2 tsp
- curry powder
- 1 1/2 tsp
- fresh thyme
- 24 sprigs
- fine bulgur
- 6 cup
- water
- 4 1/2 cup
- fresh basil packed
- 3 cup
- cherry tomatoes quartered
- 9 cups
- black olives sliced
- 6 cup
- green onions
- 18
- lemon juiced
- 12
- balsamic glaze
- 6 tbsp
Method
- 01Preheat oven to 450°F.
- 02Wash and dry trout fillet, place on a non-stick or parchment-lined baking sheet.
- 03Mix paprika, salt, turmeric, curry powder, and 3 tbsp olive oil into a paste. Brush evenly over fish.
- 04Bake on middle rack for 15 minutes.15 min
- 05Wash bulgur, drain well, soak in 3/4 cup water for 10 minutes.10 min
- 06Finely chop basil and green onions. Drain olives.
- 07Whisk 3 tbsp olive oil, lemon juice, 1/2 tsp salt, and balsamic glaze.
- 08Combine dressing with bulgur, basil, green onions, tomatoes, and olives. Mix well.
- 09Serve fish with bulgur salad on the side.