Sea Bass With Bulgur Pilaf & Roka Salatasi

Boil a kettle

Add your bulgur wheat and chickpeas (with all the bean water) to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain, save the pot

Peel and finely slice your red onion[s]

Chop your tomato[es] roughly

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Zest 1/4 your lemon[s], (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then cut in half

Return the reserved pot to a medium high heat with a drizzle of olive oil

Once hot, add 3/4 of the sliced onion (you'll use the rest later!) and cook for 3-4 min or until the onion is starting to soften

Meanwhile, add the remaining sliced onion to a large bowl with your ground sumac, a squeeze of lemon juice and a pinch of salt and sugar – this is your sumac pickled onion

Once the onions have softened, add your ground smoked paprika, tomato paste and half the chopped garlic (you'll use the rest later!) to the pot and cook for 30 secs or until fragrant

Once fragrant, add the drained bulgur & chickpeas to the pot with your vegetable stock mix and a generous pinch of salt

Stir it all together and keep covered until serving – this is your bulgur pilaf

Wash your salad

Add your diced tomato and salad to the sumac pickled onions with a drizzle of olive oil and toss – this is your roka salatasi

Pat your sea bass fillet[s] dry with kitchen paper, then heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat, once hot, add your sea bass fillet[s], skin side down, with a pinch of salt and cook for 6 min

Flip the sea bass and add a generous knob of butter to the pan with half the chopped parsley (save the rest for garnish!), a squeeze of lemon juice, the lemon zest and the remaining chopped garlic, cook for 1 min further or until fragrant and the fish is cooked through (Tip: Your fish is cooked once it turns opaque and flakes easily)