spices: salt, pepper, 1/2 teaspoon each of turmeric, paprika powder, cumin, turmeric and a pinch of saffron
100 g bulgur
1 tomato
1/4 onion
15 green olives
3 sprigs of parsley
lemon, extra virgin olive oil, butter
Preparation
If the cod fillets are frozen, thaw them, pat dry, cut into larger cubes, drizzle with 1 tablespoon lemon juice, rub with garlic pressed through a press, salt, pepper and remaining spices, coat with 1 tablespoon olive oil. Leave for half an hour to marinate if you have time.
Cook the bulgur in salted water (about 15 minutes). In a salad bowl, place the tomato cut into cubes, finely chopped onion, olives cut into quarters and chopped parsley. Add salt, pepper and 1 tablespoon olive oil, and set aside.
Heat a pan, brush with olive oil, add the cod and fry on each side for about 2 minutes, meanwhile add 1 teaspoon butter to the pan.
Transfer the fish to a plate, and on the same pan place the cooked bulgur, heat for a moment while stirring. Divide onto plates or into salad bowls.
Add pieces of cod and the contents of the salad bowl (tomato with additions). Serve with lemon wedges.
