Enjoy a refreshing culinary experience with this Lemony Herby Sea Bass with Bulgur Wheat and Charred Courgettes recipe. This dish is a celebration of fresh, vibrant flavours, promising a dining experience that is both light and satisfying.
The fish is seasoned with a blend of herbs and a generous squeeze of lemon, adding a zesty freshness that enhances the delicate flavour of the sea bass and cooked to perfection with a beautifully crispy skin. Each bite of the fish is a burst of bright, tangy flavours, transporting you straight to a seaside bistro.
Accompanying the sea bass is a serving of bulgur wheat, cooked to a perfect al dente. The bulgur wheat adds a delightful chewiness to the dish, its nutty flavour complementing the herby sea bass beautifully.
Adding a touch of smokiness to the dish are charred courgettes. The courgettes are grilled to perfection, their natural sweetness enhanced by the charring process. They add a beautiful contrast to the zesty sea bass and nutty bulgur wheat, rounding off the meal perfectly.
This Lemony Herby Sea Bass with Bulgur Wheat and Charred Courgettes recipe is a testament to the beauty of fresh, simple ingredients. Whether you’re cooking for a light lunch or a special dinner, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools such as a cutting board, knife, zester, bowls, saucepan and a frying pan.
Lemony Herby Sea Bass with Bulgur Wheat and Charred Courgettes
Print RecipeIngredients
- 1 Echalion Shallot
- 1 Courgette
- 1 Bunch of Flat Leaf Parsley
- 1 Vegetable Stock Powder
- 1.5tbsp Olive Oil for the Dressing
- ½ Lemon
- 1 Punnet of Baby Plum Tomatoes
- 2 Sea Bass Fillets
- 120g Bulgur Wheat
- 240ml Water for the Bulgur
Instructions
Step 1: Prepare Your Ingredients
Halve, peel, and chop the shallot into small pieces. Zest and halve the lemon. Trim the courgette and slice it into 1cm thick rounds. Quarter the tomatoes. Roughly chop the parsley, including the stalks. In a large bowl, combine the lemon zest with the required amount of olive oil, season with salt and pepper, and mix well. Add the sea bass to the bowl and coat it in the lemony oil. Set this aside.
IMPORTANT: Remember to wash your hands after handling raw fish.
Step 2: Cook the Bulgur
Heat a drizzle of oil in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until it softens. This should take about 4-5 minutes. Pour the required amount of water for the bulgur wheat into the saucepan with the shallot and bring it to a boil. Stir in the stock powder and bulgur, bring the mixture back to a boil, and let it simmer for 1 minute. Cover the pan and remove it from the heat. Let it sit for 12-15 minutes or until you’re ready to serve.
Step 3: Cook the Courgette
While the bulgur is absorbing the stock, heat a frying pan over medium-high heat (no oil needed!). Arrange the courgette slices in the pan in a single layer, season with a pinch of salt and black pepper, and cook until they’re charred. This should take about 3-4 minutes on each side. Remove the courgettes from the pan and place them in a bowl. Chop half of the charred courgettes into small pieces. Cover the bowl with foil but don’t clean the pan!
TIP: If your pan is small, you may need to do this in batches.
Step 4: Prepare the Dressing
While the courgette is cooking, combine the required amount of olive oil for the dressing in a small bowl with a squeeze of lemon juice and half of the parsley. Season with salt and pepper, mix well, and set aside.
Step 5: Cook the Fish
Return your frying pan to medium-high heat and, once it’s hot, add the fish skin side down. Spoon any remaining lemon mixture over the fish. Cook until the skin turns golden brown, about 2-3 minutes, then flip the fish and cook for another 2 minutes.
TIP: Don’t move the fish while it’s cooking skin side down or the skin won’t get crispy!
IMPORTANT: The fish is cooked when it’s opaque in the middle.
Step 6: Plate and Serve
Once the bulgur has absorbed all the stock, fluff it up with a fork and stir in the tomatoes, chopped courgette, remaining parsley, and a small squeeze of lemon juice. Taste and season with salt and pepper. Add more lemon juice if you prefer a zestier flavour. Spoon the bulgur onto plates and top with the charred courgette slices and sea bass. Drizzle the dressing over the top and enjoy your meal!
