Lemon and Herb Sea Bass

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and cook, stirring occasionally, until soft, 3-4 mins.

Pour in the water for the bulgur wheat (see ingredients for amount), then stir in the veg stock paste 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. 

Once the bulgur has been set aside, pop a large frying pan on medium-high heat (no oil).

When hot, add the courgette rounds and cook until charred, 3-4 mins each side. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer half the charred courgettes to a bowl and cover to keep warm.

Chop the remaining courgette into small pieces and set aside.

While the courgette chars, pop the olive oil for the dressing (see ingredients for amount) into a small bowl with a squeeze of lemon juice and half the parsley.

Season with salt and pepper, mix well and set your dressing aside.

Pop your (now empty) courgette frying pan on medium-high heat.

Once hot, carefully place your marinated sea bass into the pan, skin-side down, and spoon over the remaining oil from the bowl.

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: The fish is cooked when opaque in the middle.