60 g Bulgur
150 g Mackerel
150 g Beet
50 g Carrot
Onions, herbs, lemon juice, spices
Onionstaste
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste
1 tsp Olive oil
1 tbsp Greek yogurt(non-fat)
1
Boil bulgur in the ratio of water 1:2 until cooked;
2
Wash the fish, pickle in lemon juice, spices and herbs . Bake in the oven at 180C for 15 Minutes (or until tender). Put on bulgur. Spices, salt, pepper to taste, chili pepper, greens;
CategoryMain Cource, Porridge, SaladsCuisineMediterraneanCooking MethodBaking, BoilingDietLow Calorie, Low Fat, Vegetarian
Ingredients
60 g Bulgur
150 g Mackerel
150 g Beet
50 g Carrot
Onions, herbs, lemon juice, spices
Onionstaste
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste
1 tsp Olive oil
1 tbsp Greek yogurt(non-fat)
Directions
1
Boil bulgur in the ratio of water 1:2 until cooked;
2
Wash the fish, pickle in lemon juice, spices and herbs . Bake in the oven at 180C for 15 Minutes (or until tender). Put on bulgur. Spices, salt, pepper to taste, chili pepper, greens;