Fish Topped with Wine and Vegetables
A Uncategorized recipe with bulgur wheat, instant chicken bouillon granules, water boiling. Ready in –, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
Combine bulgur and bouillon granules in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
bulgur wheat(1/3 c)instant chicken bouillon granules(1/2 tsp)water boiling(1/2 c)loose-pack frozen broccoli baby carrots and water chestnuts or frozen cauliflower broccoli and carrots(1 c) - 2
Place fish on top, tucking under any thin edges.
- 3
Sprinkle with garlic salt and basil.
garlic salt(1/4 tsp)dried basil crushed(1/4 tsp) - 4
Place frozen vegetables and tomato on top of fish; drizzle with wine.
loose-pack frozen broccoli baby carrots and water chestnuts or frozen cauliflower broccoli and carrots(1 c)small tomato chopped(1/2)dry white wine(2 tbsp) - 5
Cover tightly with foil and bake in a preheated 450° oven for 25 to 30 minutes (fish should flake easily with fork).
- 6
Makes 2 servings.
- 7
Per Serving: 208 Calories, 1 g.
- 8
Fat, 55 mg.
- 9
Cholesterol and 477 mg.
- 10
Sodium.
Rate this recipe
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Fish Topped with Wine and Vegetables
A Uncategorized recipe with bulgur wheat, instant chicken bouillon granules, water boiling. Ready in –, serves 2.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
Combine bulgur and bouillon granules in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
bulgur wheat(1/3 c)instant chicken bouillon granules(1/2 tsp)water boiling(1/2 c)loose-pack frozen broccoli baby carrots and water chestnuts or frozen cauliflower broccoli and carrots(1 c) - 2
Place fish on top, tucking under any thin edges.
- 3
Sprinkle with garlic salt and basil.
garlic salt(1/4 tsp)dried basil crushed(1/4 tsp) - 4
Place frozen vegetables and tomato on top of fish; drizzle with wine.
loose-pack frozen broccoli baby carrots and water chestnuts or frozen cauliflower broccoli and carrots(1 c)small tomato chopped(1/2)dry white wine(2 tbsp) - 5
Cover tightly with foil and bake in a preheated 450° oven for 25 to 30 minutes (fish should flake easily with fork).
- 6
Makes 2 servings.
- 7
Per Serving: 208 Calories, 1 g.
- 8
Fat, 55 mg.
- 9
Cholesterol and 477 mg.
- 10
Sodium.
Rate this recipe
