Crispy Skinned Sea Bass and Zhoug Bulgur
with Charred Pepper and Baby Plum Tomatoes
- Cereals containing gluten
- Celery
- Fish
- May contain traces of allergens
- Celery
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.
Ingredients
1
Bell Pepper
(May be present: Celery)
120
Bulgur Wheat
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
125
Baby Plum Tomatoes
2
Sea Bass Fillets
(Contains: Fish)
50
Zhoug Style Paste
Not included in your delivery
240
Water for the Bulgur
1
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Divide the bulgur between your plates. Top with the sea bass, skin-side up, and the remaining tomatoes. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The zhoug paste brings a bold, spicy kick that many find makes the dish, pairing well with the delicate sea bass and roasted peppers. Opinions on the bulgur vary — some love the seasoning, while others find it a little lacking on its own.
- Ease of prep: Most find this straightforward and quick to pull together, though getting a crispy skin on the fish can take a little practice. Using a non-stick frying pan and keeping the fish still while it cooks skin-side down both help.
- Suggestions: Use only half the zhoug paste if you prefer a milder heat, as several cooks found the full amount overpowering. Roasting the tomatoes alongside the peppers, or cooking green beans in the bulgur water, are popular ways to add warmth and extra veg.
- Portions: The fish fillets are on the smaller side, so adding an extra fillet or a side of green vegetables — such as tenderstem broccoli, green beans, or rocket — helps round out the meal.
- Spice level: The zhoug paste contains jalapeños and coriander, which caught some cooks off guard; starting with a smaller amount lets you adjust the heat to your taste.
