Aegean Sunset Cod & Freekeh Bowl

Ingredients

• 2 each Cod fillets
• 3 tbsp Olive oil
• 1 whole Lemon
• 1 tsp Sumac
• 3 cloves Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Freekeh
• 1.5 cup Low-sodium vegetable broth
• 0.5 cup Canned chickpeas
• 8 each Asparagus spears
• 1 cup Cherry tomatoes
• 0.25 cup Fresh parsley
• 2 tbsp Fresh mint
• 1.5 tbsp Tahini
• 1 tbsp Fresh dill
• 2 tbsp Cold water
• 1 tbsp Slivered almonds

Instructions

1. **Prepare the Cod:** Pat cod fillets dry. In a shallow dish, combine 1 tbsp olive oil, lemon zest, juice from 1/2 lemon, sumac, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper. Add cod fillets and turn to coat. Let marinate at room temperature for 15-20 minutes.
2. **Cook the Freekeh Pilaf:** Rinse freekeh under cold water. In a medium saucepan, heat 1/2 tbsp olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in the rinsed freekeh and toast for 1-2 minutes. Pour in the low-sodium vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and freekeh is tender. Remove from heat and let stand, covered, for 5 minutes.
3. **Prepare the Vegetables:** While freekeh cooks, bring a small pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. In a separate pan, heat 1/2 tbsp olive oil over medium-high heat. Add cherry tomatoes and cook for 4-6 minutes, stirring occasionally, until they start to blister and burst. Season lightly with a pinch of salt and pepper.
4. **Make the Lemon-Dill Tahini Dressing:** In a small bowl, whisk together tahini, juice from the remaining 1/2 lemon, 1 minced garlic clove, chopped fresh dill, 2 tbsp cold water, and a pinch of salt and pepper. Whisk until smooth and creamy, adding more water 1 tsp at a time if needed to reach a pourable consistency.
5. **Sear the Cod:** Heat the remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat. Place marinated cod fillets, skin-side down (if applicable), in the hot pan. Sear for 3-4 minutes per side, depending on thickness, until cooked through and flaky. Season with remaining salt and pepper.
6. **Assemble the Bowls:** Fluff the cooked freekeh with a fork. Stir in the rinsed chickpeas, chopped parsley, and chopped mint. Divide the freekeh pilaf between two serving bowls. Top each bowl with a seared cod fillet, blanched asparagus, and blistered cherry tomatoes. Drizzle generously with the lemon-dill tahini dressing and sprinkle with toasted slivered almonds. Serve immediately.

Nutrition (per serving)