Marijn Veen's Fave: XL Cod with Bulgur & Yogurt Sauce
with min. 50g protein per person- Vis
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pistachenoten
- Amandelnoten
- Cashewnoten
- Noten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Noten
- Paranoten
- Pecannoten
- Pinda's
- Walnoten
- Hazelnoten
- Macadamianoten
With at least 50g protein per person, this recipe supports muscle growth and maintenance, quick muscle recovery after exercise, and strong bones. It is part of our Protein+ collection, now on the menu every week under the Protein+ label.
Ingredients
1.5 piece
Cod fillet
(Contains: Vis)
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Onion
125 g
Broccoli
½ piece
Courgette
½ piece
Lemon
5 g
Fresh flat leaf parsley & mint
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
1 teaspoon
Ground turmeric
1 piece
Bay leaf
½ sachet(s)
Garlic & herb seasoning
½ sachet(s)
Dried oregano
½ sachet(s)
Copacabana-style spice mix
10 g
Mixed nuts & pumpkin seeds
(Contains: Pistachenoten, Amandelnoten, Cashewnoten, Noten May be present: Noten, Paranoten, Pecannoten, Pinda's, Walnoten, Hazelnoten, Macadamianoten)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 180°C.
- Cut the head of the broccoli into florets and slice the courgette into crescents. Transfer both to a parchment-lined baking sheet and lightly drizzle with olive oil.
- Scatter over the oregano and the garlic & herb seasoning. Season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes, tossing halfway.
- Transfer the bulgur, the bay leaf and the turmeric to a pot or saucepan. Submerge with water and crumble in the stock cube (see pantry for amount).
- Bring to the boil and cook for 10 minutes until done, then drain and return to the pot.
- Heat a clean frying pan over medium-high heat and toast the mixed nuts and seeds until golden, then transfer to a bowl.
- Slice the onion into half-rings and juice the lemon.
- Pat the fish dry with kitchen paper and coat with the Copacabana-style spices.
- Melt a knob of butter in the same pan over medium-high heat. Fry the onion with the fish for 1 - 2 minutes per side, or until done.
- Deglaze with half of the lemon juice, then season with salt and pepper.
- Finely chop the fresh herbs.
- In a bowl, combine the yogurt with the fresh herbs and the rest of the lemon juice. Season to taste with salt and pepper.
- Serve the bulgur on plates with everything else alongside.
- Drizzle with the yogurt sauce, then garnish with the toasted nuts and seeds to finish.
