Fish Fillet Greek Bowl
Uncomplicated Chef gives the classic Greek Salad a refresh with this Crispy Battered Fish Fillet Greek Bowl recipe. Brighten your lunch break with crunchy veggies, Mediterranean ingredients, lean protein, and top it off with a delicious drizzle of lime-dill dressing.
Ingredients
BlueWater Seafoods Tempura Sole Fish Fillets
2 cups pearl couscous, previously cooked
1 cup grape or cherry tomatoes, chopped
1 cup cucumbers, cubed
½ red onion, diced
1 cup kalamata olives
2 tbsp feta cheese
2 tbsp olive oil
1 tbsp fresh dill
2 cups arugula
Yogurt sauce:
1 cup Greek yogurt
½ lime juiced
1 tbsp fresh dill
¼ tsp salt
Preparation
Step 1
Preheat oven to 425°F
Step 2
Place BlueWater Seafoods Tempura Sole Fish Fillets Fish Fillets on a baking sheet and cook the fillets according to package instructions.
Step 3
While the fillets are cooking, add tomatoes, cucumber, olives, onions, dill and feta cheese to a bowl. Drizzle with olive oil and toss to combine for the Greek salad.
Step 4
In a small bowl, combine all ingredients for the yogurt sauce.
Step 5
When the fillets are finished cooking, allow them to cool for a few minutes.
Step 6
Build your bowl with a bed of arugula, pearled couscous, Greek salad, fillets and yogurt sauce.
