Ingredients (what you will need):
- 10 oz. (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 (if not available, can be substituted with couscous, but cooking times will vary – refer to cooking instructions on packaging)
- 1 tomato, chopped
- 1/4 onion, chopped
- 15 green olives, halved
- 3 sprigs of parsley, chopped
- lemon wedges, to serve
Drizzle the cod fillets with lemon juice. Then season with salt & pepper, rub with the garlic, and the rest of the spices, coat with 1 tbsp. of oil. Leave for half an hour to marinate, if possible.
Cook the bulgur in salted water (about 15 minutes) and once cooked set aside. Place the chopped tomato in a salad bowl, add in chopped onions, olives and parsley. Season with salt & pepper, mix and set aside.
Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked thoroughly, then remove from pan.
Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve with the cod and top with earlier prepared tomato salad. Serve with lemon wedges.
(Serves 2) Nutrition per serving: 447 kcal / 18g Fat / 42g Carbs / 34g Protein