Baked Rohu

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Why recepie famous for?

Short on time This 10-minute baked rohu recipe is an ultra quick dinner, paired with a bright green chimichurri sauce. One of the things People love about eating seafood is that it’s so quick to cook. Simply dust the salmon with salt and pepper and throw it in the oven. In just 10 minutes this rohu is perfectly flaky and delicious. Score! The ALDI rohu we picked up for this baked rohu recipe was delightful, and no surprise, our toddler Larson was a huge fan of this meal. What about you: do you eat seafood

Ingredients

For the Rohu*

1 1/2 pounds Fresh Atlantic Rohu Side
Kosher salt
Stonemill Ground Black Pepper

For the chimichurri

1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
1 garlic clove
1/2 cup SimplyNature Organic Extra Virgin Olive Oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 green onions (tops only)
1/2 teaspoon SimplyNature Oregano
Several grinds Stonemill Ground Black Pepper
1/4 teaspoon kosher salt

Instructions

Preheat the oven to 450F.
Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
Bake the rohu for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the rohu to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
Meanwhile, make the chimichurri: Slice off the tops of the green onions. In a blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).
To serve, drizzle the salmon with chimichurri, and serve with potatoes.

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