Name: Cod baked on tomato and onion with olives, over bulgur
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (140 g) coarse bulgur, dry; 2 cups water; 1 medium onion (110 g), sliced in thin half-moons; 1 can (14.5 oz) no-salt-added diced tomatoes, with their juice; 2 tbsp olive oil (27 g); 2 tsp dried oregano leaves (2 g); 1 tsp garlic powder (3.1 g); ¼ tsp black pepper (0.6 g); ¼ tsp salt (1.5 g); 12 brine-cured olives (32.4 g), pitted and halved; 4 cod fillets (5 oz / 142 g each, 568 g in all); 1 oz (28 g) crumbled feta cheese; 2 tbsp lemon juice (30.5 g); 2 tbsp chopped fresh parsley (7.6 g)

Ingredients

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1 cup coarse bulgur, dry
2 cups water
1 medium onion, sliced in thin half-moons
1 can (14.5 oz) no-salt-added diced tomatoes, with their juice
2 tbsp olive oil
2 tsp dried oregano leaves
1 tsp garlic powder
¼ tsp black pepper
¼ tsp salt
12 brine-cured olives, pitted and halved
4 cod fillets (5 oz / 142 g each, 568 g in all)
1 oz crumbled feta cheese
2 tbsp lemon juice
2 tbsp chopped fresh parsley

Method

Nutrition

Estimated

Per 1 fillet with ¾ cup bulgur and sauce · serving size 1 of 4

Calories360

Total fat	11.3 g
Saturated fat	2.4 g
Sodium	449 mg
Total carbohydrate	34.9 g
Dietary fiber	7.5 g
Total sugars	4.2 g
Protein	32.1 g

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