Sumac sea bass platter

Method

1. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside.

2. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables.

3. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl.

4. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing.

5. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying.

6. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue.

7. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat.

8. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling.