Sea bass with bulgur tabbouleh salad

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients:

✓ 500 g sea bass fillets

✓ 250 g bulgur

✓ 100 g tomatoes

✓ 100 g cucumbers

✓ 30 g green onions

✓ Salt

✓ Freshly ground pepper

✓ Turmeric

✓ Lemon juice

✓ 30 ml olive oil

Method of preparation

Season and cook the fish fillets in the oven, at medium heat, at 160°C, without drying them. Hydrate the bulgur in hot vegetable broth or fish soup (depending on the recipe you are preparing), for about an hour and a half or even two. The amount of liquid should be 3 times larger than that of bulgur, so for 1 cup of bulgur you will add about 3 cups of water. If you don’t want to wait for it to hydrate, you can boil it for around 10 minutes on low heat, until you notice that it softens. Let it cool and then mix it with the diced tomatoes and cucumbers, green onions, lemon juice, salt, freshly ground pepper and turmeric. Serve with the fish fillet and a quarter of lime if you like it more sour.

Tips&Tricks:

The fish must be cleaned very well inside. With a small tip of a knife or a fork, scrub it along the spine (on the inside) until you remove the film and the blood. Then, with a paper towel, dab after washing to be sure that you have removed any residue.