Guest chef

Ailsa Brown

Our Food Assistant Ailsa is a former chef. 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.

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Chermoula cod with bulgar salad

  • Serves 4
  • Prep 25 mins
  • Total time 45 mins
5.0/5 rating (2 votes)
Chermoula cod with bulgar salad
Chermoula cod with bulgar salad

step by step

  • 1Preheat 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.
  • 2Tip the ground spices into a small food processor and add the rest of the chermoula ingredients with 1 teaspoon salt, then blitz together.
  • The sweetness of raisins in the nutty bulgur wheat goes perfectly with the fragrant baked cod
  • 3Rub the chermoula all over the fish pieces to coat, then put them in a baking dish.
  • 4Bake the fish in the preheated oven for 20-25 minutes until the cod is cooked through and starting to flake.
  • 5Cook 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.
  • 6Drain 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.
  • 7Divide 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..
  • Recipe photograph by Toby Scott

Get ahead

Make the bulgur salad up to a few hours ahead, cool, cover and chill. Remove from the fridge 1 hour before serving

You will need

  • 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, plus lemon wedges to serve

+ Nutritional Information