Fish Bowls
Fish Bowls
This is a favorite in the house during summer months and can be adapted in so many different ways depending on who is eating what. My youngest says these are “kid approved.” The base is roasted veggies (or rice for those family members eating grain), buttery lemon roasted fish and lots of great toppings - pico de gallo, guacamole (or avocado slices), tartar sauce and green veg. Always a winner!
Prep time: 20-30 minutes Cook time: 20 minutes
Ingredients:
4 6-ounce white fish fillets such as cod, wild halibut, tilapia or salmon (sometimes we mix and match depending on family member preference)
3 TBSP cup softened cultured butter – we use Kerrygold
½ tsp salt
1 tsp each of dried parsley and dill – you can also use fresh herbs if you have have them in which case you can use 2 TBSP
2 TBSP lemon juice
Steamed green veg - we like asparagus, broccoli or string beans
Tartar sauce, avocado or guacamole and pico de gallo
Directions:
Preheat the oven to 375 degrees.
Mix together the softened butter with salt and spices in a small bowl.
Line a baking sheet with tin foil (for easy clean up later) and place the fish fillets on the sheet.
Spread the butter mixture evenly on top of the fish – drizzle lemon juice on the fillets.
Bake for 17-20 minutes – the fish should flake easily when done.
Scoop your veggies or rice into bowls. Place fish on top and garnish with pico de gallo, avocado, tartar sauce and green veg.
