We love good Zahtar Cod With Balsamic Bulgur and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Bulgur Wheat(ContainsCereals containing Gluten)
Water for the Bulgur
a) Preheat your oven to 200°C. b) Halve, peel and thinly slice the red onion. c) Halve the bell pepper and discard the core and seeds. Chop into 1cm sized chunks. d) Roughly chop the coriander (stalks and all). e) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a medium saucepan on a medium high heat. b) When hot, add the onion and pepper and cook stirring frequently until tender, 5-6 mins. c) Add the garlic and cook for a further 1 minute.
a) Once the garlic has cooked, pour the water (see ingredients for amount) and vegetable stock powder into a saucepan and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. d) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, pop the cod fillets on a baking tray lined with baking paper, season with salt and pepper, sprinkle over the zahtar spice and roast until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Once bulgur has steamed, carefully fluff it wth a fork and stir through the balsamic vinegar. b) Taste and season with salt and pepper.
a) Share the bulgur between your plates. Top with the cod and sprinkle over the coriander. Enjoy!