Fried cod loin with bulgur, mushrooms and feta cheese

Many good flavors are mixed in this dish. Mjälla and fine cod loin fillets are served with bulgur and mushrooms. Top the dish with dill and feta cheese and you have a good fish dish to serve.

• 5 port bulgur
• 1 stock cube (preferably mushroom or chicken stock)
• 500 g mixed fresh mushrooms (e.g. chestnut mushrooms, button mushrooms or oyster mushrooms)
• 2 cloves of garlic
• 4 tbsp oil
• Salt
• Pepper
• 5 cod loin fillets without skin
• 1 tbsp oil
• 1 pot of dill
• 2 packs of feta cheese (each 150 g)
• Possibly lemon wedges

Method

1. 1
   Thaw the fish.
2. 2
   Cook bulgur according to the instructions on the package with the bouillon cube.
3. 3
   Trim and cut the mushroom into pieces.
4. 4
   Peel and grate the garlic.
5. 5
   Fry the mushrooms on high heat in the oil in a frying pan.
6. 6
   Add the garlic and fry for another minute.
7. 7
   Remove from the heat and season with salt and pepper.
8. 8
   Fry the fish until golden in the oil in a frying pan, about 4–5 minutes on each side, or until the fish has an internal temperature of 56°C (the fish can also be steamed in the oven at 160°C until it has an internal temperature of 56°C).
9. 9
   Coarsely chop the dill.
10. 10
    Put the bulgur in a large dish and add the mushrooms.
11. 11
    Sprinkle over feta cheese and dill.
12. 12
    Serve with the fish and possibly lemon wedges.