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Chermoula cod with bulgar salad


Serves: 4
timePrep time: 25 mins
timeTotal time:
Chermoula cod with bulgar salad
Recipe photograph by Toby Scott

Chermoula cod with bulgar salad


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
455Kcal
Fat
13gr
Saturates
2gr
Carbs
49gr
Sugars
13gr
Fibre
5gr
Protein
33gr
Salt
0.8gr

Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes

Ingredients

  • 2 x packs Taste the Difference cod loins (about 600g total)
For the chermoula
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 3 garlic cloves, crushed
  • 2 x 31g packs coriander, both stalks and leaves finely chopped, reserving a few leaves to garnish
  • 1 whole preserved lemon, skin only, roughly chopped
  • 2 tsp paprika
  • 3 tsp lemon juice
  • a pinch of cayenne
  • 4 tbsp extra-virgin olive oil
For the bulgur salad
  • 200g bulgur wheat
  • 75g raisins
  • ½ x 28g pack flat leaf parsley, finely chopped
  • juice of 1 lemon
  • 1 lemon, cut into wedges, to serve

Step by step

Get ahead
Make the bulgur salad up to a few hours ahead, cool, cover and chill. Remove from the fridge 1 hour before serving
  1. Preheat the oven to 150°C, fan 130°C, gas 2. To make the chermoula, gently toast the coriander and cumin seeds in a dry frying pan until fragrant, then grind to a slightly coarse powder using a pestle and mortar.
  2. Tip the ground spices into a small food processor and add the rest of the chermoula ingredients with 1 teaspoon salt, then blitz together.
  3. Rub the chermoula all over the fish pieces to coat, then put them in a baking dish.
  4. Bake the fish in the preheated oven for 20-25 minutes until the cod is cooked through and starting to flake.
  5. Cook the bulgur wheat in salted boiling water for 10 minutes or until tender. Meanwhile, put the raisins in a bowl and cover with boiling water. Set aside to soften.
  6. Drain and rinse the bulgur under cold water very briefly so that it cools slightly, then drain really well. Tip into a large bowl. Drain the raisins and add to the bowl. Toss together with the chopped parsley and 2 teaspoons of lemon juice. Season to taste, adding more lemon if you think it needs it.
  7. Divide the bulgur wheat mixture between four plates, and serve topped with the chermoula cod. Spoon over any leftover sauce from the baking dish. Sprinkle with the reserved coriander and add lemon wedges on the side.
Chef quote
The sweetness of raisins in the nutty bulgur wheat goes perfectly with the fragrant baked cod

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