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Herb-Crusted Baked Cod with Quinoa-Free Tabbouleh
Herb-Crusted Baked Cod with Quinoa-Free Tabbouleh

Herb-Crusted Baked Cod with Quinoa-Free Tabbouleh
A nutritious and flavorful dinner featuring herb-crusted cod and a refreshing tabbouleh.
Herb-Crusted Baked Cod with Quinoa-Free Tabbouleh
Ingredients:
1
Servings
  • 2
    item
     cod fillet
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 30
    g
     parsley
  • 20
    g
     mint
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 150
    g
     bulgur wheat
  • 100
    g
     feta cheese
  • 50
    g
     black olives
  • 3
    tbsp
     extra virgin olive oil
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Baked Cod with Quinoa-Free Tabbouleh
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, mint, salt, and pepper.
  3. Place cod fillets on a baking sheet and brush with the herb mixture.
  4. Bake for 15-20 minutes until the fish is cooked through.
  5. Cook bulgur wheat according to package instructions.
  6. In a large bowl, combine cooked bulgur, diced cucumber, chopped tomatoes, sliced red onion, crumbled feta cheese, and sliced black olives.
  7. Drizzle with extra virgin olive oil and lemon zest. Toss to combine.
  8. Serve the baked cod alongside the tabbouleh.
Nutrition Per Serving 1000 g Per 100g
Energy 2200 kcal 220 kcal
Protein 120 g 12.0 g
Fibre 30 g 3.0 g
Salt 5 g 0.5 g
Sugar 20 g 2.0 g
Carbohydrates 250 g 25.0 g
Fat 90 g 9.0 g
  • 2
    item
     cod fillet
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 30
    g
     parsley
  • 20
    g
     mint
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 150
    g
     bulgur wheat
  • 100
    g
     feta cheese
  • 50
    g
     black olives
  • 3
    tbsp
     extra virgin olive oil
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, mint, salt, and pepper.

Place cod fillets on a baking sheet and brush with the herb mixture.

Bake for 15-20 minutes until the fish is cooked through.

Cook bulgur wheat according to package instructions.

In a large bowl, combine cooked bulgur, diced cucumber, chopped tomatoes, sliced red onion, crumbled feta cheese, and sliced black olives.

Drizzle with extra virgin olive oil and lemon zest. Toss to combine.

Serve the baked cod alongside the tabbouleh.

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