Baked Chimichurri Fish Bowl is a straightforward, easy recipe to prepare, and can be served either hot or cold. It includes a base of rice, cabbage slaw, and filets baked in chimichurri sauce. Any white fish or cod steaks can be used for these bowls. However, the thinner the filets, the faster it cooks.
Now, the first thing to do when preparing a Baked Chimichurri Fish Bowl is to first make the slaw. We need to give the salt and lemon juice enough time to soften the cabbage, so be sure to complete this step first. Cut the cabbage as thinly as possible, shred carrots using a large-holed cheese grater, and roughly chop a handful of cilantro leaves. Combine all in a bowl and stir them until they are well combined. Allow the cabbage to sit for at least 30 minutes to soften and stir them occasionally to redistribute the salt and juices.
To make your chimichurri, place olive oil, vinegar, Italian parsley, cilantro, garlic, dried oregano, cumin, pepper flakes, and salt in a food processor or blender. Pulse until the herbs are finely chopped, and the mixture looks like a green sauce. If you are looking for a different texture, you can mince the garlic, parsley, and cilantro with a knife and stir them together after the other ingredients are blended.
Place the cod steaks in a baking dish and spoon half of the chimichurri over the top, thereby reserving the other half for drizzling over completed bowls. Bake the fish for about 12-15 minutes, depending on the thickness. To be sure it has cooked through, test the fish by inserting and removing a fork. The fish should flake if it’s cooked through, but make sure not to overcook it.
To build your bowls, place rice and a heaping of the slaw, stir, and then add your baked fish on top. Don’t forget to drizzle the a portion of chimichurri over the entire bowl and serve.
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