Lemon Cod & Tahini Bulgur

Name: Lemon Cod & Tahini Bulgur
Prep time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1.5 lb cod fillet, cut into 4 portions; 1.25 cups bulgur; 2 cups chicken broth; 2 tbsp olive oil; 3 cloves garlic, minced; 1 medium lemon, juiced; 0.25 cup tahini; 3 tbsp water; 0.5 cup parsley, roughly chopped

Mild cod cooks gently in a bright lemon broth and is served over bulgur with a quick tahini drizzle. The flavors are familiar and easy to keep mild for younger diners.

35 min in all
15 min hands-on
Serves 4
Simple

Allergen flags

Celery · Fish · Gluten · Sesame

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Cod fillet, cut into 4 portions1.5 lb
Bulgur1.25 cups
Chicken broth2 cups
Olive oil2 tbsp
Garlic, minced3 cloves
Lemon, juiced1 medium
Tahini0.25 cup
Water3 tbsp
Parsley, roughly chopped0.5 cup

Method

1
Prep the fish
On a cutting board, cut the cod into four portions, mince the garlic, juice the lemon, and roughly chop the parsley.
2
Cook the bulgur
Stir the bulgur into boiling chicken broth in a medium saucepan, cover, and simmer over low heat.
12 min
3
Warm the lemon broth
Warm the olive oil in a large skillet over medium heat; stir in the garlic for 30 seconds, then add the lemon juice and 1/2 cup water and bring to a gentle simmer.
4 min
4
Poach the cod
Lay the cod in the large skillet, season with 1/2 tsp salt and a few grinds of black pepper, cover, and poach gently.
10 min
Tip: Keep the broth at a gentle simmer to help the fish stay moist.
5
Whisk the tahini
In a small bowl, whisk the tahini and water; add a little more water if the mixture is too thick.
2 min
6
Taste and serve
Taste the lemon broth in the large skillet and adjust with 1/4 tsp salt and a few grinds of black pepper; serve cod over bulgur with tahini and parsley.
2 min

Why Tonight would pick this

Ready in 35 minutes, so it fits a busy weeknight.
A Middle Eastern night to keep the week interesting.

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