Sea bass with salsa verde and tabbouleh

Sea bass with salsa verde and tabbouleh

By
From
Heart Disease
Serves
1

Fresh, herby and wholesome. This dish is equally at home on a summer afternoon or a winter day.

Ingredients

Quantity Ingredient
40g bulgar wheat
15g flat-leaf parsley leaves
3-4 mint leaves
5-6 basil leaves
1 tablespoon capers, drained and rinsed
1 1/2 tablespoons olive oil
1 sea bass fillet
low-sodium salt
freshly ground black pepper

Method

  1. Place the bulgar wheat in a pan and cover with boiling water. Simmer for around 20 minutes, until it swells and softens.
  2. Place one-third of the parsley, the mint, basil and capers into a food processor, along with 1 tablespoon of the olive oil, and process in bursts to create a coarse salsa.
  3. Gently fry the sea bass in the remaining ½ tablespoon of olive oil for five to seven minutes, turning occasionally.
  4. Drain the bulgar wheat, add the remaining parsley, roughly chopped, a pinch of low-sodium salt, and some black pepper and mix well.
  5. Place the bulgar in the centre of the plate, lay the fish on top, then drizzle over the salsa verde.

Note

  • Good source of magnesium and soluble fibre, as well as being low GI.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again