Baked Rainbow Trout Fillet with Bulgur Salad

Ingredients

rainbow trout fillet

14 oz

olive oil

6 tbsp

paprika

1/2 tsp

salt

1 tsp

turmeric

1/4 tsp

curry powder

1/4 tsp

fresh thyme

4 sprigs

fine bulgur

1 cup

water

3/4 cup

fresh basilpacked

1/2 cup

cherry tomatoesquartered

1 1/2 cups

black olivessliced

1 cup

green onions

3

lemonjuiced

2

balsamic glaze

1 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