Greek-style Baked Cod with Bulgur Wheat
Greek-style baked cod with bulgur wheat is a Mediterranean main course where flaky white fish sits in a rich tomato, garlic and lemon sauce alongside nutty bulgur. The Thermomix TM7 blends the tomato purée base into a silky sauce and cooks the bulgur to the ideal bite, while the cod bakes gently in the oven for restaurant-quality results at home.
About this recipe
Greek-style baked cod with bulgur wheat, made easy with the Thermomix TM7, brings the flavours of a sunny Aegean taverna straight to your kitchen table. If you have been searching for a cod recipe Thermomix fans rave about, or a healthy fish main course TM7 owners can pull off midweek, this is the one. Skinless cod fillets are marinated in lemon juice, salt and pepper, then baked under a vibrant sauce of tinned chopped tomatoes, tomato purée, garlic and olive oil, while the bulgur soaks up every last bit of the tomatoey juices. The all-in-one kitchen machine blends and heats that sauce to a velvety, even consistency without a single splatter on your hob, and the chopped parsley stirred through at the end adds a fresh, grassy finish. Serve it straight from a stoneware casserole for a quick weeknight dinner that looks as generous as it tastes, ideal for two people with hearty appetites or a small family.
Preparation tips
- Let the cod marinate in the lemon juice, salt and pepper in the fridge for the full twenty minutes; this brief rest firms the flesh and lets the citrus penetrate, giving noticeably juicier fish once baked in the tomato sauce.
- Use a greased stoneware casserole dish and arrange the cod in a single layer so each fillet bakes evenly. Spoon the tomato sauce over rather than around the fish to keep it moist and full of garlicky flavour.
- Swap the bulgur for quinoa if you prefer a different grain, and stir the parsley through just before serving so it stays bright and fresh. Leftovers keep well in the fridge and make a lovely lunch the next day.
Recipe variations
- Make it gluten-free by replacing the bulgur wheat with rice or buckwheat groats cooked in the same tomato-garlic sauce. The cod, lemon and parsley flavours remain identical, so the whole family can enjoy the same Greek-style dinner.
- For a summery festive version, add courgette and red pepper to the tomato base and finish the baked cod with crumbled feta and kalamata olives. It turns this weeknight recipe into a Greek feast worthy of al fresco dining.
Thermomix TM7 Benefits
- Blending the tinned tomatoes, purée and garlic takes mere seconds in the Thermomix, producing a silky Greek-style sauce with no lumps. [Multi-Function]
- Precise heating warms the tomato sauce gently in the mixing bowl, so the olive oil and garlic never scorch while you season the cod. [Precision Control]
- Weigh the bulgur wheat and tomato purée directly in the TM7 bowl, avoiding extra measuring cups and keeping the worktop tidy. [Built-in Scale]
- The Thermomix chops the parsley leaves finely and evenly, scattering fresh green flavour over the finished baked cod in seconds. [Multi-Function]
- While the cod rests in lemon juice, the TM7 mixes the sauce hands-free, leaving both your hands-free to prepare the stoneware dish. [Hands-Free]
Ingredients
- cod fillets, skinless
- fine sea salt
- ground black pepper
- lemon
- fresh parsley leaves
- onions
- olive oil
- garlic cloves
- tinned chopped tomatoes
- sweet paprika