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Crispy Skinned Sea Bass and Zhoug Bulgur
Crispy Skinned Sea Bass and Zhoug Bulgur

Crispy Skinned Sea Bass and Zhoug Bulgur

with Charred Pepper and Baby Plum Tomatoes

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This delicious Crispy Skinned Sea Bass and Zhoug Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
•Under 600 calories
Allergens:
Gluten
•Celery
•Pesce

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Sellerie)

120

Bulgur Wheat

(Contains: Gluten)

10

Vegetable Stock Paste

(Contains: Celery)

125

Baby Plum Tomatoes

2

Sea Bass Fillets

(Contains: Pesce)

50

Zhoug Style Paste

Not included in your delivery

240

Water for the Bulgur

1

Olive Oil

Nutritional information

Energy (kcal)550 kcal
Energy (kJ)2303 kJ
Fat26 g
of which saturates4 g
Carbohydrate51 g
of which sugars8 g
Protein26 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Medium Saucepan
•Lid
•Medium Bowl
•Grill Pan

Instructions

Roast the Peppers
1

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

Cook the Bulgur
2

While the pepper roasts, pour the water for the bulgur wheat (see ingredients for amount) and veg stock paste into a large saucepan and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Finish the Prep
3

Meanwhile, quarter the baby plum tomatoes and pop into a medium bowl. Add the olive oil (see ingredients for amount), season with salt and pepper, then mix to combine.

Fish to Fry
4

Heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper. Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Mix It Up
5

Once the bulgur is cooked, stir through the roasted peppers and half the baby plum tomatoes. Add the zhoug style paste and mix together. Taste and season with salt and pepper if needed.

Finish and Serve
6

Divide the bulgur between your plates. Top with the sea bass, skin-side up, and the remaining tomatoes. Enjoy!

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