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Crispy Fish Greek Rice Bowls Recipe
Crispy Fish Greek Rice Bowls Recipe - chopped vegetables, cucumber dill sauce and rice served with breaded fish fillets are a delicious lunch or dinner idea for busy weekdays.
www.crunchycreamysweet.com
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Total Time
22
minutes
mins
Course:
Main Course
Cuisine:
American, Mediterranean
Keyword:
Greek fish, rice bowls
Servings:
4
people
Calories:
209
kcal
Author:
Anna
Ingredients
8
Gorton's fish fillets
9
oz.
cherry tomatoes
1
cup
chopped black pitted olives
1
small red onion
chopped
1
cucumber
peeled
¾
cup
Greek yogurt
½
teaspoon
garlic powder
1
teaspoon
dried dill
¼
teaspoon
kosher salt
¼
teaspoon
black pepper
2
cups
cooked rice
US Customary
-
Metric
Instructions
Peel skin of cucumber. Grate using the large wholes side of your grater. Squeeze the water out of grated cucumber. Place in a medium bowl.
Add Greek yogurt, garlic powder, dill, salt and pepper. Stir together. Cover and chill in fridge until ready to serve.
Bake fish fillets according to instructions on the packaging.
Assemble the bowls:
Place ½ cup of rice in a bowl. Add 2 fish fillet.
Divide chopped veggies evenly among bowls.
Top each bowl with cucumber sauce.
Serve immediately.
Nutrition
Calories:
209
kcal
|
Carbohydrates:
32
g
|
Protein:
8
g
|
Fat:
5
g
|
Cholesterol:
2
mg
|
Sodium:
696
mg
|
Potassium:
375
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
515
IU
|
Vitamin C:
19
mg
|
Calcium:
95
mg
|
Iron:
1.1
mg