Fish with Bulgur, Mushrooms and Pumpkin Seeds

Step-by-step method

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At a glance

You're looking at a quick weeknight meal that comes together in just 46 minutes. The main action involves cooking bulgur and quinoa, sautéing mushrooms and onions in one pan while pan-frying delicate fish in another, then bringing it all together with toasted pumpkin seeds for a satisfying crunch. The trickiest part is managing two pans at once, but the timing works out perfectly if you keep things moving.

  1. 1/5

    Follow the pack instructions

    Prepare the bulgur and quinoa according to the instructions on the packaging.

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  2. 2/5

    Fry the mushrooms and onion

    Cut the onion into wedges or half-moons. Clean the mushrooms and cut them into quarters. Add both to a large pan with hot oil and fry together until the mushrooms are cooked through.

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  3. 3/5

    Fry the fish in a second pan

    In another small pan, fry the fish in a splash of oil. Just season it with salt and pepper. Add the cooked bulgur to the mushrooms and onion and sauté everything together briefly.

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Fish with Bulgur, Mushrooms and Pumpkin Seeds

bohynekuchyne
Active time total 43 min
Prep — Cook 43 min
7 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

1843 kcal

Calories

48 g

Carbohydrates

17 g

Fats

375 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Bulgur and quinoa are two ingredients we've really come to love at home. Tony uses them to make salads for school, while I use them to cook meals for the whole family — everything from warm side dishes to warm and cold salads. I'm especially fond of the Menu Gold pack that combines these two grains in one bag.

Lactose-free Fish High-protein Main Course Healthy

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