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Baked Chimichurri Fish Bowls
These light and fresh Baked Chimichurri Fish Bowls are simple to prepare and make great cold lunches for the rest of the week.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●bowl
- ●blender
- ●food processor
- ●knife
- ●baking dish
- ●oven
📝 Preparation Steps
1
Prepare the slaw first so that the salt and lemon juice have time to soften the cabbage. Slice or shred the cabbage as thinly as possible (this is very important). Use a large-holed cheese grater to shred the carrot. Roughly chop a handful of cilantro leaves.
carrot ($0.16)1
2
Combine the cabbage, carrot, cilantro, lemon juice, oil, and salt in a bowl. Stir to combine. Let the cabbage sit for at least ⏱️ 30 minutes to soften, stirring occasionally.
carrot ($0.16)1
3
Combine all the ingredients for the chimichurri in a food processor or blender and pulse until the herbs are finely chopped. Alternately, you can mince the garlic, parsley, and cilantro with a knife and then stir them together with the remaining ingredients.
garlic ($0.24)3 cloves
4
Begin preheating the oven to 400ºF. Place the cod steaks in a baking dish. Spoon half of the chimichurri over top, reserving the other half for drizzling over the bowls after baking. Bake the fish for ⏱️ 12-15 minutes, or until it is cooked through (the fish should flake when a fork is inserted, but still be moist).
cod steaks ($12.00)4 (5oz)
5
To build the bowls, place one cup cooked rice in a bowl, top with a heaping cup of the slaw (make sure to stir just before serving), and then place the baked fish on top. Drizzle some of the remaining chimichurri over the entire bowl and enjoy!
cooked rice ($0.75)4 cups
Nutrition Facts
calories
654.03 kcal
fat Content
32.38 g
serving Size
1 Serving
fiber Content
4.9 g
sodium Content
1113.78 mg
protein Content
32.55 g
carbohydrate Content
59.08 g
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