Sun-Kissed Cod & Freekeh Bowl with Preserved Lemon Vinaigrette

Ingredients

• 0.5 cup Freekeh, whole grain
• 1 cup Vegetable broth, low sodium
• 1 Bay leaf
• 0.25 tsp Salt
• 2 Cod fillets, skinless
• 1 tbsp Olive oil, extra virgin
• 0.5 tsp Lemon zest
• 1 clove Garlic, minced
• 0.5 tsp Smoked paprika
• 0.5 tsp Dried oregano
• 0.25 tsp Salt
• 1 pinch Black pepper
• 1 cup Cherry tomatoes
• 1 tsp Olive oil, extra virgin
• 1 pinch Salt and pepper
• 0.25 half Preserved lemon rind
• 3 tbsp Olive oil, extra virgin
• 1 tbsp Fresh lemon juice
• 0.5 clove Garlic, minced
• 0.5 tsp Dijon mustard
• 0.25 tsp Honey or maple syrup
• 1 pinch Black pepper
• 0.5 medium Cucumber
• 0.25 cup Kalamata olives, pitted
• 2 tbsp Fresh mint leaves, chopped
• 2 tbsp Fresh parsley, chopped
• 2 tbsp Pistachios, shelled
• 0.25 cup Pomegranate arils

Instructions

1. Cook Freekeh: Rinse freekeh under cold water. In a small saucepan, combine freekeh, vegetable broth, bay leaf, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until liquid is absorbed and freekeh is tender-chewy. Remove bay leaf and fluff with a fork. Keep warm.
2. Prepare Cod & Tomatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, combine 1 tbsp olive oil, lemon zest, 1 clove minced garlic, smoked paprika, dried oregano, 1/4 tsp salt, and a pinch of black pepper. Gently rub this mixture over both cod fillets and place them on one side of the baking sheet. On the other side, toss cherry tomatoes with 1 tsp olive oil, salt, and pepper.
3. Bake: Bake cod and tomatoes for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and tomatoes are slightly burst and tender.
4. Make Vinaigrette: While cod bakes, prepare the preserved lemon vinaigrette. In a small bowl, whisk together the minced preserved lemon rind, 3 tbsp olive oil, fresh lemon juice, 0.5 clove minced garlic, Dijon mustard (if using), and honey/maple syrup (if using). Season with black pepper. Taste and adjust for seasoning, keeping in mind the saltiness of the preserved lemon.
5. Prepare Fresh Components: Using a vegetable peeler, create long ribbons from the cucumber. Halve the Kalamata olives, chop fresh mint and parsley, and chop toasted pistachios.
6. Assemble Bowls: Divide the cooked freekeh between two bowls. Top each with a baked cod fillet, roasted cherry tomatoes, cucumber ribbons, and Kalamata olives. Drizzle generously with the preserved lemon vinaigrette. Garnish with fresh mint, parsley, chopped pistachios, and pomegranate arils. Serve immediately.

Nutrition (per serving)