Lemony Baked Cod With Chorizo, Bulgur, and Kale

baked-cod-chorizo-bulgur-kale
Photo by Kate Mathis
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 17 g (6g saturated fat)
    • Cholesterol 90 mg
    • Sodium 1090 mg
    • Protein 34 g
    • Carbohydrate 28 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 87 mg

Heat oven to 350° F. Combine the kale, bulgur, chorizo, garlic, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¾ cup water in a 2-quart glass baking dish. Place the fish on the bulgur mixture, drizzle with 2 tablespoons olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Top with the lemon slices.

Cover tightly with foil and bake until the bulgur is tender and the fish is cooked through, 25 to 30 minutes.

Serve the fish on the bulgur and kale with lemon slices.

Ingredients

  1. Check 3 cups torn kale leaves (from about 1 small bunch)
  2. Check 1 cup bulgur
  3. Check 3 ounces cured chorizo, thinly sliced
  4. Check 2 cloves garlic, chopped
  5. Check ¼ cup olive oil
  6. Check Kosher salt and black pepper
  7. Check 4 6-ounce skinless cod fillets
  8. Check 4 lemon slices, plus more for serving

Directions

  1. Heat oven to 350° F. Combine the kale, bulgur, chorizo, garlic, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¾ cup water in a 2-quart glass baking dish. Place the fish on the bulgur mixture, drizzle with 2 tablespoons olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Top with the lemon slices.
  2. Cover tightly with foil and bake until the bulgur is tender and the fish is cooked through, 25 to 30 minutes.
  3. Serve the fish on the bulgur and kale with lemon slices.