Lunch · Mediterranean · 20 min
Levantine Seared Sea Bass with Warm Bulgur and Roasted Eggplant 'Meze' Bowl
- Calories
- 642
- Protein
- 51g
- Carbs
- 68g
- Fat
- 14g
Ingredients
- 200 g sea bass fillet
- 1 tbsp olive oil
- 48 g bulgur
- 150 g eggplant
- 220 g grape tomatoes
- 120 g cucumber
- 1 clove garlic
- 1 tsp sumac
- 0.5 tsp salt
- 2.6813 tsp tahini
- 1 tbsp lemon juice
Method
- 01Preheat oven to 400°F (200°C). Cube the eggplant into 1-inch pieces, toss with half of the olive oil and a pinch of salt, and spread on a parchment-lined baking sheet. Roast for 20-25 minutes until tender and golden brown.
- 02While the eggplant roasts, rinse the bulgur under cold water. Combine in a small saucepan with 1.5 cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 12 minutes until tender. Remove from heat and fluff with a fork.
- 03In a medium bowl, toss together halved grape tomatoes, diced cucumber, minced garlic, half of the ground sumac, lemon juice, and a pinch of salt. Set aside to macerate.
- 04Whisk the tahini with 1 tablespoon of warm water in a small bowl until smooth and pourable.
- 05Pat the sea bass fillet dry with paper towels. Season both sides with the remaining sumac and a pinch of salt. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the sea bass skin-side down and sear for 3-4 minutes until the skin is crisp. Flip and cook for another 3-4 minutes until the flesh turns opaque and reaches an internal temperature of 145°F (63°C), flaking easily with a fork.
- 06To serve, assemble the bowl by placing warm bulgur at the base, topped with roasted eggplant and macerated tomato-cucumber salad. Lay the seared sea bass on top and drizzle with the tahini sauce.
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