Branzino with Tabouleh

Ingredientai

100 grams (1/2 cup) bulgur wheat

2 bunches curly parsley, chopped (about 65 grams)

1 small bunch fresh mint leaves, finely chopped (about 25 grams)

200 grams (about 1/2 pound) fresh tomatoes, finely diced

4 large scallions, finely sliced (about 25 grams)

1/2 cup lemon juice, freshly squeezed

40 grams olive oil, divided

Himalayan pink salt or fine sea salt

Freshly ground black pepper

Four 6-ounce branzino (Mediterranean sea bass) fillets

Nurodymai

Make the tabbouleh

Bring a small (2-quart) pot of water to a boil over medium-high heat.

Add ¼ teaspoon salt.

Add the bulgur and stir, then reduce heat to medium-low. Simmer for 13-15 minutes, until the bulgur is tender.

Drain the bulgur in a mesh strainer and rinse with cool water.

Drain again until dry.

Toss the bulgur with the parsley, mint, tomatoes, scallions, lemon juice, and 20 grams of olive oil.

Season with salt and pepper to taste. Refrigerate until serving.

Cook the fish

Pat the fish fillets dry with paper towels, then season on both sides with salt and pepper.

Heat the remaining 20 grams olive oil in a large (12-inch) cast-iron pan or other heavy-bottomed skillet over medium heat.

Add the fillets, skin-side down. Cook until the skin is crispy, about 5-6 minutes, then flip and cook through, about 5-6 minutes more. Depending on the size of your pan, you may need to cook the fillets in batches to avoid overcrowding.

To serve, divide the tabbouleh between 4 plates and top with a branzino fillet.

Pastabos

Nutritional InfoCalories: 471Carbohydrates: 30 gramsFiber: 5 gramsProtein: 35 gramsFat: 25 grams