Baked Rainbow Trout Fillet with Bulgur Salad
Estimate, per serving
- Cal
- 494
- Protein
- 26g
- Carbs
- 33g
- Fat
- 30g
- Sodium
- 1,010mg
- Fiber
- 8.5g
Ingredients
- rainbow trout fillet
- 56 oz56 oz
- olive oil
- 24 tbsp
- paprika
- 2 tsp
- salt
- 4 tsp
- turmeric
- 1 tsp
- curry powder
- 1 tsp
- fresh thyme
- 16 sprigs
- fine bulgur
- 4 cup4 cup
- water
- 3 cup
- fresh basilpacked
- 2 cup
- cherry tomatoesquartered
- 6 cups
- black olivessliced
- 4 cup
- green onions
- 12
- lemonjuiced
- 8
- balsamic glaze
- 4 tbsp
Vegetarianking oyster mushrooms torn into large piecessear longer for color and texture
Vegetarianquinoacook in vegetable broth instead of water
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.
Fits
- Pescatarian
- Gluten-free