persian

Saffron Trout with Herbed Bulgur Pilaf

Name: Saffron Trout with Herbed Bulgur Pilaf
Yield: 1 serving
Cuisine: persian
Ingredients: 225 g trout fillet; 79 g bulgur, dry; 16 g olive oil; 11 g fresh dill, chopped; 11 g fresh parsley, chopped; 2 g lemon zest; 17 g lemon juice; 0.17 g saffron threads; 22 g hot water (for saffron); 1 g salt; 0.56 g black pepper

This pan-seared dish pairs trout fillet with bulgur, dry, saffron threads and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

55 g Protein

63 g Carbohydrates

22 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

225g trout fillet 225 kcal
79g bulgur, dry 270 kcal
16g olive oil 141 kcal
11g fresh dill, chopped 4 kcal
11g fresh parsley, chopped 4 kcal
1.12 tsp (2g) lemon zest 1 kcal
17g lemon juice 5 kcal
0g saffron threads 0 kcal
22g hot water (for saffron) 0 kcal
0.67 tsp (1g) salt 0 kcal
0.28 tsp (1g) black pepper 1 kcal

Cooking instructions

bulgurolive oilhot water (for saffron)salt
Rinse bulgur. In a small pot, toast bulgur in 1 teaspoon olive oil for 1 minute, then add water and a pinch of salt. Cover and simmer 10-12 minutes until tender.
trout fillethot water (for saffron)saltblack pepper
Bloom saffron in hot water. Pat trout dry and season with salt, pepper, and half the saffron water.
trout filletolive oil
Heat remaining olive oil in a skillet. Sear trout skin-side down (or presentation side down) 3-4 minutes, then flip and cook 2-3 minutes until just cooked through.
bulgurfresh dillfresh parsleylemon zestlemon juice
Fluff bulgur and fold in chopped dill, parsley, and lemon zest. Season with a little lemon juice.
trout filletbulgurlemon juice
Plate bulgur pilaf and top with trout. Drizzle any pan juices over the fish.