Baked Chimichurri Fish Bowls

Baked Chimichurri Fish Bowls

Serves: 4 people
Prep Time: 30 minutes
Cooking Time: 15 minutes
Baked Chimichurri Fish Bowls


Simple Slaw:
  • 1/2 head red cabbage (about 4 cups shredded)
  • 1 carrot
  • Handful fresh cilantro
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon neutral oil (like canola)
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup packed Italian parsley
  • 1/2 cup packed cilantro
  • 3 cloves garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
Fish and Rice:
  • 4 (5oz) cod steaks
  • 4 cups cooked rice


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Baked Chimichurri Fish Bowl is a straightforward, easy recipe to prepare, and can be served either hot or cold. It includes a base of rice, cabbage slaw, and filets baked in chimichurri sauce. Any white fish or cod steaks can be used for these bowls. However, the thinner the filets, the faster it cooks.

  1. First make the slaw, Give the salt and lemon juice enough time to soften the cabbage then cut the cabbage as thinly as possible, shred carrots using a large-holed cheese grater, and roughly chop a handful of cilantro leaves.
  2. Combine all in a bowl and stir them until they are well combined. Allow the cabbage to sit for at least 30 minutes to soften and stir them occasionally to redistribute the salt and juices.
  3. To make chimichurri, place olive oil, vinegar, Italian parsley, cilantro, garlic, dried oregano, cumin, pepper flakes, and salt in a food processor or blender.
  4. Pulse until the herbs are finely chopped, and the mixture looks like a green sauce. For different texture, mince the garlic, parsley, and cilantro with a knife and stir them together after the other ingredients are blended.
  5. To build the bowls, place rice and a heaping of the slaw, stir, and then add the baked fish on top. Don’t forget to drizzle the a portion of chimichurri over the entire bowl and serve.