{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cod baked on tomato and onion with olives, over bulgur",
 "description": "A Greek-style baked cod dinner: white fish steamed on tomato and onion with olives and a little feta, served over bulgur.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "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)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 400 °F. Oven temperatures are not changed by altitude. Put the bulgur and 2 cups water in a small pot, cover, bring to a boil, then turn it down to a simmer."
  },
  {
   "@type": "HowToStep",
   "text": "Spread the onion over the bottom of a 9 by 13-inch baking dish. Pour the tomatoes with their juice over it. Add 1 tbsp of the oil, the oregano, the garlic powder, the pepper and the salt, and stir them in."
  },
  {
   "@type": "HowToStep",
   "text": "Pat the cod dry with paper towels. Lay the fillets on the tomatoes, a little apart. Rub the other tablespoon of oil over the tops. Scatter the olives and the feta over and around the fish."
  },
  {
   "@type": "HowToStep",
   "text": "Cover the dish tightly with foil. Bake 20 minutes, then take off the foil and bake 5 to 8 minutes more. The fish is done when it flakes at the thickest part, is opaque all the way through and reads 145 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Meanwhile, simmer the bulgur until the water is gone and the grains are tender. At 5,300 ft water boils near 203 °F and simmered grains take about a quarter longer, so give it about 15 minutes. Take it off the heat, keep it covered 5 minutes, then fluff with a fork. It makes about 3 cups."
  },
  {
   "@type": "HowToStep",
   "text": "Squeeze the lemon juice over the fish and scatter the parsley. Spoon three-quarters of a cup of bulgur onto each plate, set a fillet on it and ladle the tomato and onion over."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, or within 1 hour if the room is above 90 °F, then refrigerate. Reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "360 kcal",
  "proteinContent": "32.1 g",
  "carbohydrateContent": "34.9 g",
  "fatContent": "11.3 g",
  "saturatedFatContent": "2.4 g",
  "sugarContent": "4.2 g",
  "sodiumContent": "449 mg",
  "fiberContent": "7.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/greek-fish-bake.jpg",
 "imageAlt": "A baked cod fillet on a spoonful of bulgur, with tomato and onion ladled over, brine-cured olives halved, a little crumbled feta, parsley, on a plate",
 "url": "https://asharedpalate.com/greek-fish-bake"
}