Light and vibrant, this dish brings together warm, fragrant flavours with fresh, zesty brightness for a meal that feels both comforting and uplifting. The tender, spice-infused fish pairs beautifully with a textured, herby grain base and a crisp, juicy topping, creating a balance of warmth and freshness in every bite. Perfect for an easy dinner.
Serves 2
Ingredients:
300g cod fillets
1 Tbsp lemon juice
2 cloves garlic, crushed
½ tsp turmeric
½ tsp paprika
½ tsp cumin
pinch of saffron
2 Tbsp olive oil
scant ½ cup (100g) of bulgur groats
1 tomato, chopped
¼ onion, chopped
15 green olives, halved
3 sprigs of parsley, chopped
lemon wedges, to serve
Method:
Drizzle the cod fillets with lemon juice, then season with salt and pepper. Rub with the garlic and the rest of the spices and coat with 1 Tbsp of oil. Leave for half an hour to marinade.
Cook the bulgur in salted water (about 15 minutes) and once cooked, set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt and pepper, mix and set aside.
Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked throughout, then remove from the pan.
Heat the cooked bulgur in the same pan, with the remaining juices, then divide between plates. Serve with the cod and top with the prepared tomato salad. Serve with lemon wedges.