We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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.

Contact About
Privacy Policy Terms of Service Sitemap