Go Back
+ servings
30-minute-fish-burrito-bowl-low-fluoride-gluten-free

30 Minute Fish Burrito Bowl (low fluoride, gluten-free)

I make these easy 30-minute fish burrito bowls at least two times a week. It's such an easy recipe that is filling, delicious, and full of fresh nutritious ingredients. Plus, it makes great leftovers!
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 people

Equipment

Ingredients
  

  • 2 fillets of cod or other whitefish
  • 1 teaspoon redmond real salt
  • 1 teaspoon organic ground cumin
  • 2 cups organic peppers sliced
  • ½ red onion sliced
  • ½ cup organic cauliflower
  • 1 tablespoon organic olive oil

Instructions
 

  • Preheat the oven to 375 and line a baking sheet with parchment paper.
  • Cut up peppers, onion, and cauliflower and line on the baking sheet. Drizzle with olive oil and salt. Gently toss the veggies to distribute the olive oil and bake in the oven for 15 minutes.
  • Place the defrosted cod on a clean plate and dry with a paper towel. Sprinkle with cumin and salt.
  • After 10 minutes, remove the veggies from the oven and place the cod on top. Bake in the oven for another 15 minutes.
  • Remove from the oven and let the fish rest for five minutes. Then, build your bowl.

Notes

Make sure to pat dry the fish before baking so it gets nice and crispy!
Keyword burrito bowl, dinner recipe, easy meal, fish recipe, fluoride free, fluoride free recipe, low fluoride recipe, sheet pan meal
Tried this recipe?Let us know how it was!