Crispy Korean Spiced White Fish & Broccoli Breakfast Bowl

High ProteinPaleoLow Carb

A 560-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g white fish fillets (e.g., cod, tilapia)
• 1 tbsp Korean gochugaru (paprika)
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 200g broccoli florets
• 1 tbsp olive oil
• 1/2 ripe avocado
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh cilantro
• 1 tbsp water (for dressing)
• Pinch of sea salt (for dressing)

Instructions

1. Prep: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Cut white fish into 1-inch chunks and broccoli into bite-sized florets.
2. In a small bowl, combine gochugaru, garlic powder, ginger powder, 1/4 tsp sea salt, and black pepper. Toss the fish chunks with half of this spice blend until evenly coated. In another bowl, toss the broccoli florets with olive oil and the remaining spice blend.
3. Arrange the seasoned fish and broccoli on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
4. Bake for 12-15 minutes, or until the fish is opaque and flakes easily, and the broccoli is tender-crisp with slightly charred edges.
5. While the fish and broccoli are baking, prepare the avocado dressing: In a small blender or food processor, combine avocado, lemon juice, cilantro, water, and a pinch of sea salt. Blend until smooth and creamy. Adjust water for desired consistency.
6. Divide the crispy fish and roasted broccoli between two breakfast bowls. Drizzle generously with the creamy avocado dressing.