Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Arctic Char with Artichokes and Zucchini
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 31 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 60 milligrams
- Sodium
- 937 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Protein
- 42 grams
- Sugar
- 3 grams
In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn’t skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 31 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 60 milligrams
- Sodium
- 937 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Protein
- 42 grams
- Sugar
- 3 grams
Ingredients
Directions
- Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in 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.
- Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.
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