Oven-baked Arctic char with artichokes and zucchini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 31 G., saturated fats 7 G., proteins 42 G., carbohydrates 29 G., fiber 6 G., cholesterol 60 mg, sodium 937 mg, sugar 3 G.
Calories 540, total fat 31 G., saturated fats 7 G., proteins 42 G., carbohydrates 29 G., fiber 6 G., cholesterol 60 mg, sodium 937 mg, sugar 3 G.
This recipe cooks fish, vegetables, and bulgur on a single baking sheet—quick, convenient, and simple, with fantastic results. Because the char is baked on a bed of bulgur, artichokes, and zucchini, the fish infuses the side dish with its juices and wonderful flavor. It's the perfect choice for a hassle-free, healthy midweek dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g marinated artichoke hearts (about 1 1/3 cups), patted dry and chopped + 1 tbsp brine from jar
- 1 medium zucchini, thinly sliced
- 1 lemon, cut into 4 wedges
- 2 cloves garlic, crushed
- 1 medium shallot, sliced into rings
- 2 teaspoons fresh thyme
- 1 tbsp + 2 tsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 4 Arctic char fillets with skin, 170g each.
- 3/4 cup bulgur
- 2 tbsp finely chopped fresh chives
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Recipes with similar ingredients: Artichokes, zucchini, lemon, fish fillet, bulgur groats, red pepper flakes, thyme
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a 9x13-inch baking dish, combine the artichokes with the brine from the jar, zucchini, lemon wedges, garlic, shallots, thyme, 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bake until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, pat the fish dry with paper towels and brush with the remaining 2 teaspoons of olive oil; season with salt and pepper to taste. Remove the vegetables from the oven and stir. Add bulgur and 1 1/4 cups of water.
- Place the fish fillets skin-side down among the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
- Divide the fish among plates. Season the bulgur and vegetables with salt and pepper to taste, if needed. Serve with the fish on the plates. Sprinkle with chives.
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