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: Mediterranean
Ingredients: 1 unit(s) Bell Pepper**; 10 grams Vegetable Stock Paste; 120 grams Bulgur Wheat; 125 grams Baby Plum Tomatoes; 2 unit(s) Sea Bass Fillets; 50 grams Zhoug Style Paste; 240 milliliter(s) Water for the Bulgur; 1 tbsp Olive Oil for the Dressing

with Charred Pepper and Baby Plum Tomatoes

Recipe Development TeamPublished on February 01, 2023

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Allergens:

Cereals containing gluten

•Wheat

•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 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

10 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

125 grams

Baby Plum Tomatoes

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

50 grams

Zhoug Style Paste

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2403 kJ

Energy (kcal)574 kcal

Fat25.9 g

of which saturates4.3 g

Carbohydrate54.6 g

of which sugars7.4 g

Dietary Fibre7.5 g

Protein25.3 g

Salt1.8 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Saucepan

•Medium Bowl

•Pan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

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 (see pantry 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.

Quarter the baby plum tomatoes and pop into a medium bowl.

Add the olive oil for the dressing (see ipantry 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 until well combined. Taste and season with salt and pepper if needed.

Share the zhoug bulgur between your plates.

Top with the sea bass, skin-side up, and the remaining tomatoes.

Enjoy!