Herby Sea Bass and Zhoug Bulgur Wheat Salad
Serves 2 | with Tenderstem®, Pomegranate and Pumpkin Seeds
- Fish
- Cereals containing gluten
Kickstart the new year with wholesome and hearty dishes designed with big flavours and fresh ingredients in mind, such as this Herby Sea Bass and Zhoug Bulgar Wheat Salad. Zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat. Here, punchy zhoug bulgar wheat is balanced with tender sea bass, zesty lemon and a sweet burst of pomegranate.
Ingredients
80 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
10 grams
Vegetable Stock Paste
1 unit(s)
Pomegranate
1 unit(s)
Lemon
45 grams
Zhoug Style Paste
15 grams
Pumpkin Seeds
50 grams
Baby Leaf Mix
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Olive Oil
½ tsp
Sugar
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve any thick broccoli stems lengthways, then cut into thirds.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.
b) Add the garlic and fry for 30 secs. Stir in the bulgur wheat until coated, 30 secs.
c) Stir in the veg stock paste and water for the bulgur wheat (see pantry for amount).
d) Bring to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins.
a) Meanwhile, pop the Tenderstem® broccoli onto a lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, saving some space for the sea bass.
b) Lay the sea bass, skin-side down, onto the baking tray alongside the broccoli. Drizzle with oil and season with salt.
c) Once the oven is hot, roast on the middle shelf until the broccoli is tender and crispy and the sea bass is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) While everything is in the oven, halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
b) Reserve a quarter of the pomegranate seeds in a small bowl and set aside for now.
c) Zest the lemon, then juice half the lemon into a large bowl and cut the other half into wedges.
a) Add to the bowl of lemon juice the olive oil and sugar (see pantry for both amounts).
b) Once the brocolli is cooked, add it to the lemon dressing, along with the remaining pomegranate seeds and the baby leaf mix. Toss to coat everything in the coat in dressing.
c) Once the bulgur has cooked, stir three quarters of the zhoug style paste through it and allow to cool, 5 mins.
d) Once cool, add the zhoug bulgur to large bowl of salad and gently stir to combine.
a) Transfer the dressed salad to 2 serving plates.
b) Once the sea bass are cooked, brush the remaining zhoug style paste over them.
c) Place the sea bass on top of your bulgur wheat salad and sprinkle over the pumpkin seeds, reserved pomegranate seeds and a pinch of lemon zest (use more if you prefer).
d) Serve with the remaining lemon wedges for squeezing over to finish.
Enjoy!
