Chimichurri baked fish bowl – is nothing else than baked tender fish, fresh sweet peas, hearty bulgur topped with the most delicious chimichurri sauce. This great dish is healthy, simple, and outstanding!
Don’t have any idea what to make for dinner? Simply make a bowl of anything you have in your fridge. Poke bowl, fish bowl, meat bowl, is always a great idea to combine some leftover ingredients with some healthy ones.
For today, I had some baked cod fillet fish leftover that paired so great and tasty with peas, bulgur, and one of the best sauces, and my best lately discoveries – the chimichurri sauce.
I have to admit that I like bowl recipes very much as I can serve them any time of the day. They have everything I want: protein, veggies, cereals, and one of the best-tasting sauces that you have to try to make. Chimichurri baked fish bowl recipe is my ideal combination of a tender, soft, and healthy white fish with fluffy bulgur and the chimichurri sauce.
Here you can be more inventive and replace bulgur with pasta or rice. Instead of peas, you can add any fresh/raw veggies you have. However, the sauce is irreplaceable. You can check the recipe here. I have made chimichurri with fried eggs, and it was something unreally tasty and lingering. This green parmesan tasting-like sauce is quick to make and amazingly flavorful. I really got in love with it.
Actually, you can add anything you like to complete fish bowl. Although most fish bowl recipes are mainly made with rice, I prefer bulgur. I adore this cereal more than rice as it is more healthy, contains twice as much fiber, and cooks fast. But remember, in your kitchen, you are the king, and you can always add your personal preferences.
What kind of fish can I use?
I prefer to use cod fish for simple fish bowls, as it doesn’t have bones, is tasty, light, and looks lovely in dishes. And the winning reason is that my kids eat it. But, you can easily replace it with some sea bass or sea bream fillets. Moreover, the red salmon fillets will also pair great here.
Today, as usual, I opted for a healthy and less caloric cod fish that was fabulous and tasty.
How to make Chimichurri Baked Fish Bowl?
Hot days are all about simple and light meals, and this chimichurri baked fish bowl is probably the recipe we want. Made with fish leftovers – this weekend, I prepared delicious Baked Cod Fillet With Blue Cheese Sauce – this recipe has become even more simple. To enjoy a perfect dinner, you will need to follow just a few steps – boil some bulgur, add fresh vegetables and make the lovely sauce.
The king of this recipe is Chimichurri sauce. It is simply a green sauce made up of fresh herbs, garlic, spices, and olive oil. It is a bit spicy but at the same time with a creamy and fresh texture. This sauce pairs so perfectly with fish, eggs, avocado, or even with good succulent steak. There is no deal to make this aromatic Chimichurri sauce. Send parsley, cilantro, garlic, parmesan, and olive oil to the blender bowl. Drizzle some lemon juice and season with salt and pepper. Pulse till all ingredients are finely minced. For more details, see the recipe here. Believe me, there is nothing better than homemade chimichurri sauce.
Bulgur is a grain that is pretty easy to cook. To boil it, use the ratio 1 cup of bulgur to 1 ½ (2) cups of water. The rule is the same as to the rice. Add salt, some drops of oil, and boil for about 10 minutes until fluffy.
Along with spicy sauce, sweet touch is welcomed in this recipe. Peas are a good match. Surely fresh peas are best, but in case you didn’t find any, grab frozen. If you use frozen peas, boil them in lightly salted water for about 5 minutes.
To build the bowl, spoon about one cup of bulgur in a bowl. Add the same amount of shredded cod fish and green peas. Top the entire bowl with about ⅓ -½ cup of Chimichurri sauce. Grab your fork and dig into delicious bowls full of flavor!
Chimichurri Baked Fish Bowl
- 1 cup bulgur boiled
- 1 cup cod shredded
- 1 cup green peas
- 1 handful parsley
- 1 handful cilantro
- 3 cloves garlic
- 4 oz parmesan
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 chili pepper optional
- Put garlic, herbs, parmesan, olive oil, lemon juice, and seasoning in a blender. Pulse till well minced.
- Boil bulgur and peas ( if necessary).
- To build the bowl, spoon about one cup of bulgur in a bowl. Add the same amount of shredded cod fish and green peas. Top the entire bowl with about ⅓ -½ cup of Chimichurri sauce.
- Grab your fork and dig into delicious bowl full of flavor!