Lemony Herby Sea Bass

Heat a drizzle of oil in a medium saucepan on medium heat. Add the shallot and cook, stirring occasionally, until soft, 4-5 mins. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the shallot and bring to the boil. Stir in the stock powder and bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

While the bulgur is soaking up the stock, pop a frying pan on medium high heat (no oil!). Lay the courgettes in the pan in a single layer, season with a pinch of salt and black pepper and cook them until charred, 3-4 mins on each side. Remove the courgettes from the pan and pop them in a bowl.Chop half the charred courgettes into small pieces. Cover with foil but don't wash up the pan! Tip: If your pan is small, you may need to do this in batches.

While the courgette is cooking, 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 aside.

Pop your frying pan back on medium high heat and, once hot, lay in the fish skin side down. Spoon any remaining lemon mixture over the fish. Cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.