Thaw the cod loins in the refrigerator beforehand. Once thawed, place them in a baking dish, drizzle generously with olive oil, and bake in a preheated oven at 180\u00b0C for 25 minutes.<\/p>\n\n\n\n
Cut the zucchini into pieces, the red onion into half-moons, and the mushrooms into quarters. Combine with the cherry tomatoes and place on a baking tray. Drizzle the vegetables with olive oil, season with salt, freshly ground black pepper, and rosemary sprigs, mix well, and bake in the oven at the same time as the cod.<\/p>\n\n\n\n
Cook the bulgur in salted water with 1 dessert spoon of saffron, following the package instructions. Once done, fluff with a fork and mix with the roasted vegetables and their juices. Add a little more olive oil if needed and combine everything.<\/p>\n\n\n\n
Serve the baked cod with the saffron bulgur and roasted vegetables, garnished with rosemary leaves.<\/p>\n","protected":false},"featured_media":15528,"template":"","categories":[259],"colecoes":[330],"tipos-bacalhau":[238],"class_list":["post-16020","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","colecoes-autumn-winter","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n