Crispy Skinned Sea Bass and Zhoug Bulgur

Name: Crispy Skinned Sea Bass and Zhoug Bulgur with Charred Pepper and Baby Plum Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Bell Pepper; 120 Bulgur Wheat; 10 Vegetable Stock Paste; 125 Baby Plum Tomatoes; 2 Sea Bass Fillets; 50 Zhoug Style Paste; 240 Water for the Bulgur; 1 Olive Oil

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:

Cereals containing gluten

•Celery

•Fish

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

Bell Pepper

(May contain traces of: Celery)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

125

Baby Plum Tomatoes

Sea Bass Fillets

(Contains: Fish)

Zhoug Style Paste

Not included in your delivery

240

Water for the Bulgur

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

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.