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Sumac sea bass platter
Fruit and vegetables
150g/5½oz baby
peppers
, left whole
300g/10½oz
courgettes
, varied colours if possible, thickly sliced diagonally
1
aubergine
, thinly sliced
4
spring onions
, trimmed
½
lemon
, juice only
handful fresh flatleaf
parsley
, roughly chopped
Tins, packets and jars
300g/10½oz
bulgur wheat
1 tbsp
sumac
Cooking ingredients
800ml/1½ pints
vegetable stock
1 tbsp
rapeseed oil
100ml/3½fl oz good-quality extra virgin
olive oil
50ml/2fl oz
red wine vinegar
40g/1½oz runny
honey
1 tsp dried
oregano
pinch
sea salt
1 tbsp
rapeseed oil
sea
salt
20g/¾oz
pine nuts
, flaked almonds or chopped hazelnuts, toasted
Meat, fish and poultry
4
sea bass
fillets, approximately 120g/4¼oz each
Back to recipe
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