Instant Pot Cod with Warm Tabbouleh Salad
Ingredients
- 1 cup medium-grind bulgur , rinsed
- 1 teaspoon table salt , divided
- 1 lemon , sliced ¼ inch thick, plus 2 tablespoons juice
- 4 (6-ounce) skinless cod fillets , 1½ inches thick
- 3 tablespoons extra-virgin olive oil , divided, plus extra for drizzling
- ¼ teaspoon pepper
- 1 small shallot , minced
- 10 ounces cherry tomatoes , halved
- 1 cup chopped fresh parsley
- ½ cup chopped fresh mint
Instructions
Instant Pot Cod with Warm Tabbouleh Salad serves 4 original recipe by America's Test Kitchen.
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