Baked Rainbow Trout Fillet with Bulgur Salad

Ingredients

rainbow trout fillet

Veganking oyster mushrooms torn into large piecessear longer for color and texture

42 oz42 oz

olive oil

18 tbsp

paprika

1 1/2 tsp

salt

3 tsp

turmeric

3/4 tsp

curry powder

3/4 tsp

fresh thyme

12 sprigs

fine bulgur

Veganquinoacook in vegetable broth instead of water

3 cup3 cup

water

2 1/4 cup

fresh basilpacked

1 1/2 cup

cherry tomatoesquartered

4 1/2 cups

black olivessliced

3 cup

green onions

9

lemonjuiced

6

balsamic glaze

3 tbsp

Method

1. 01Preheat oven to 450°F.
2. 02Wash and dry trout fillet, place on a non-stick or parchment-lined baking sheet.
3. 03Mix paprika, salt, turmeric, curry powder, and 3 tbsp olive oil into a paste. Brush evenly over fish.
4. 04Bake on middle rack for 15 minutes.15 min
5. 05Wash bulgur, drain well, soak in 3/4 cup water for 10 minutes.10 min
6. 06Finely chop basil and green onions. Drain olives.
7. 07Whisk 3 tbsp olive oil, lemon juice, 1/2 tsp salt, and balsamic glaze.
8. 08Combine dressing with bulgur, basil, green onions, tomatoes, and olives. Mix well.
9. 09Serve fish with bulgur salad on the side.

Fits

• Pescatarian
• Gluten-free