Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 06/09/2008 We are making a big effort to move away from meat and eat more whole grains, and this recipe really fit the bill. And it could not be easier! I used pollack instead of sole. The bulgur has a delicious nutty flavor, and it went well with the fish. I great recipe I will return to again and again.
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Gallery Sole with Bulgur Pilaf Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 cup medium-grind bulgur 1/2 small red onion, minced 2 tablespoons butter, cut up 2 garlic cloves, minced 1 teaspoon ground coriander Coarse salt and ground pepper 8 fillets (about 2 pounds) skinless sole or other mild white fish, such as flounder Lemon wedges and cilantro or parsley, for garnish (optional)
Gallery Sole with Bulgur Pilaf
Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Gallery
Sole with Bulgur Pilaf
Sole with Bulgur Pilaf
Sole with Bulgur Pilaf
Recipe Summary prep: 10 mins total: 45 mins Servings: 4
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 4
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup medium-grind bulgur 1/2 small red onion, minced 2 tablespoons butter, cut up 2 garlic cloves, minced 1 teaspoon ground coriander Coarse salt and ground pepper 8 fillets (about 2 pounds) skinless sole or other mild white fish, such as flounder Lemon wedges and cilantro or parsley, for garnish (optional)
Directions
Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine bulgur, onion, butter, garlic, coriander, and 1 1/2 cups water. Season generously with salt and pepper; mix to combine, and spread evenly in dish.
Season each fillet with salt and pepper; roll up and place on top of bulgur mixture. Season rolls again with salt and pepper. Tightly cover dish with aluminum foil, and bake until bulgur is tender and fish is opaque throughout, 25 to 35 minutes. Serve fish with bulgur pilaf; garnish with lemon wedges and cilantro or parsley, if desired.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 06/09/2008 We are making a big effort to move away from meat and eat more whole grains, and this recipe really fit the bill. And it could not be easier! I used pollack instead of sole. The bulgur has a delicious nutty flavor, and it went well with the fish. I great recipe I will return to again and again.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 06/09/2008 We are making a big effort to move away from meat and eat more whole grains, and this recipe really fit the bill. And it could not be easier! I used pollack instead of sole. The bulgur has a delicious nutty flavor, and it went well with the fish. I great recipe I will return to again and again.
Martha Stewart Member
Rating: Unrated 06/09/2008
We are making a big effort to move away from meat and eat more whole grains, and this recipe really fit the bill. And it could not be easier! I used pollack instead of sole. The bulgur has a delicious nutty flavor, and it went well with the fish. I great recipe I will return to again and again.
Rating: Unrated
All Reviews for Sole with Bulgur Pilaf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sole with Bulgur Pilaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
