Mediterranean Freekeh Bowl with Za'atar Crusted Cod and Lemon-Mint-Pistachio Gremolata

Ingredients

• 2 each Cod fillets
• 1 tbsp Olive oil
• 1 tbsp Za'atar
• 0.5 tsp Lemon zest
• pinch Salt pinch Salt
• pinch Black pepper
• 0.5 cup Freekeh
• 1 cup Vegetable broth
• 2 tbsp Fresh parsley
• 1 tbsp Fresh mint
• 2 tbsp Dried apricots
• 1 tsp Olive oil
• 2 medium Rainbow carrots
• 1 small Fennel bulb
• 1 tbsp Olive oil
• 0.5 tsp Dried oregano
• 0.25 cup Fresh mint leaves
• 2 tbsp Pistachios
• 1 tsp Lemon zest
• 1 small clove Garlic
• 1 tbsp Olive oil
• 1 tbsp Fresh lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Roasted Vegetables: On the lined baking sheet, toss the sliced rainbow carrots and fennel with 1 tablespoon of olive oil, dried oregano, a pinch of salt, and black pepper. Spread them in a single layer and roast for 15 minutes.
3. Cook the Freekeh Pilaf: While the vegetables roast, heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the freekeh and toast for 1-2 minutes until fragrant. Pour in the low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and freekeh is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped parsley, 1 tablespoon of fresh mint, and diced apricots. Season lightly with salt and pepper to taste.
4. Prepare the Za'atar Crusted Cod: Pat the cod fillets dry with paper towels. In a shallow dish, combine 1 tablespoon of olive oil, za'atar, 0.5 teaspoon of lemon zest, a pinch of salt, and black pepper. Dip each cod fillet into the mixture, ensuring it's evenly coated. After the vegetables have roasted for 15 minutes, add the seasoned cod fillets to the same baking sheet (or a separate one if space is tight). Bake for another 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Make the Lemon-Mint-Pistachio Gremolata: While the fish cooks, combine the finely chopped 1/4 cup fresh mint leaves, roughly chopped unsalted pistachios, 1 teaspoon of lemon zest, minced garlic (if using), 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, and a pinch of salt in a small bowl. Mix well.
6. Assemble the Bowls: Divide the herbed freekeh pilaf between two serving bowls. Top each with a za'atar-crusted cod fillet and a generous portion of the roasted rainbow carrots and fennel. Spoon the fresh lemon-mint-pistachio gremolata generously over the fish and vegetables. Serve immediately.

Nutrition (per serving)