BAKED CHIMICHURRI FISH BOWLS
I don’t often cook fish because it is priced higher than other fish. However, I’ve been craving it recently. Add in my constant efforts to purchase more sustainable and high-quality seafood and meat; the price is now even higher. What could I have done? I put my fish in a bowl with cheap items such as cabbage and rice. It’s about balancing heavier items with more cheap items. These simple Baked Chimichurri fish Bowls consist of a Rice base, a large heap of simple red cabbage slaw, and cod filets cooked in a delicious chimichurri sauce. The extra chimichurri is drizzled on top to ensure that each bowl is tasty and moist!
WHAT KIND OF FISH CAN I USE?
You can use any white fish to make these bowls. However, be aware that more petite filets will cook faster. I used large cod steaks approximately 1-1.5 millimeters thick. Because they are the most expensive ingredient in the recipe, your total price will be primarily determined by whether you can get the best price on the fish you purchase. As I said earlier, I decided to use sustainable methods instead of budgeting this time, so my total cost was slightly higher than the norm.
INGREDIENTS
SIMPLE SLAW
1/2 head of red cabbage (about 4 cups of cabbage shredded) ($0.88)
One carrot ($0.16)
Handful of fresh cilantro ($0.10)
2 Tbsp lime or lemon juice ($0.09)
1 Tbsp neutral oil (like canola) ($0.04)
1/2 tsp salt ($0.02)
CHIMICHURRI
Half Cup olive oil ($0.83)
1 cup of red wine vinegar ($0.40)
1 cup packed Italian parsley ($0.35)
1/2 cup packed cilantro ($0.19)
Three cloves of garlic ($0.24)
One teaspoon dried oregano ($0.10)
1/2 teaspoon cumin ($0.05)
Red pepper powder 1/4 teaspoon ($0.02)
1/2 tsp salt ($0.02)
FISH AND RICE
4 (5oz) cod steaks ($12.00)
4 cups cooked rice ($0.75)
INSTRUCTIONS
Make the slaw before you start to allow the vinegar and salt enough time for the cabbage to become soft. Cut and shred cabbage in the thinnest way possible (this is crucial). Use a cheese grater with a large hole to cut the carrot into shreds. Cut up roughly some cilantro leaves.
Combine the carrot, cabbage cil, anthro, oil, lemon juice, and salt in the bowl of a. Mix to combine. Let the cabbage rest for at least 30 mins for it to soften. Stir frequently.
Mix all the ingredients for the chimichurri into a blender or food processor and process till the ingredients are perfectly chopped. Alternately you can cut your garlic, chopped parsley, and cilantro using an instrument and then mix them with the other ingredients.
Start by preheating the oven 400oF. Put the steaks of cod into baking dishes. Pour half of the chimichurri on top of the fish, and reserve the other portion for pouring over the bowls following baking. The fish should be baked for 12-15 mins or until cooked to perfection (the fish should break whenever a fork has been used to poke it and remain wet).
To construct the bowls, place 1 cup of cooked rice in a bowl, then top it with a large portion of slaw (make sure to stir the slaw just before serving), then put the fish you baked on the top. Pour the remaining chimichurri into the bowl, and then enjoy!
