Preparation time5’
Cooking time15’
Level of difficultyMedium
100 gr. bulgur wheat
250 gr. boiling water
zest and juice of 1 lemon
½ teaspoon cumin
salt and pepper
120 gr. artichokes in oil, coarsely chopped
1 tablespoon oil of artichokes
½ teaspoon mustard
3 tablespoons parsley leaves, finely chopped
2 sea bass fillets, without bones and skin
1 tablespoon olive oil
2 tablespoons dill, finely chopped
1. In a bowl, put the bulgur wheat with the boiling water, the juice and the zest of the lemon, the cumin, salt and pepper. Stir and cover. Set aside for 10 minutes to drawn all the water.
2. Then add the artichokes with the artichoke oil, the mustard, the parsley and mix.
3. At the same time, preheat the oven to 200 °C. Season the sea bass fillets with salt and pepper and spread olive oil on top. Place in a pan lined with greaseproof paper. Cover the pan with a piece of aluminium foil and bake for 15 '.
4. To serve, divide the salad into two plates and place the fish on top. Garnish with dill and lemon slices.
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