Baked Rainbow Trout Fillet with Bulgur Salad
This healthy rainbow trout fillet takes 20 minutes to cook. Serve it with a summery bulgur salad full of basil, green onions, olives, and tomatoes and this dish is a winner. With everything ready in 30 minutes - you HAVE to try it!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 grams rainbow trout fillet (1 fillet)
- 3 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 3-4 sprigs fresh thyme (optional)
- 1 cup fine bulgur (replace with couscous if unavailable - see notes)
- 3/4 cup water
- 1/2 cup fresh Basil (packed)
- 1.5 cups quartered cherry tomatoes (or replace with regular tomatoes)
- 1 cup sliced black olives
- 3 green onions
- 3 tablespoons olive oil
- 2 lemons (juiced)
- 1/2 teaspoon salt
- 1 tablespoon balsamic glaze
Instructions
- 1
Start by pre-heating your oven to 450F
- 2
Wash and thoroughly dry the rainbow trout fillet using paper towels and place on a non-stick baking sheet (or use parchment paper)
- 3
Mix the spices for the fish with the olive oil to create a paste. Brush onto the whole fish evenly and bake in the oven for 15 minutes on the middle rack
- 4
For the salad, start by washing the fine bulgur and draining really well. Then soak in the 3/4 cups of water (from the tap) and leave it for 10 minutes
- 5
Finely chop the basil and green onions, and cut the cherry tomato in quarters. Drain the black olives
- 6
Mix the dressing ingredients together well, then combine with the bulgur and the vegetables and mix well
- 7
When the fish is cooked, remove from the oven and serve with the bulgur salad on the side