Herb-Poached Branzino with Tabbouleh & Roasted Beet Salad

Ingredients

• 4 fillets (6 oz each) whole branzino (sea bass), skin-on, pin bones removed
• 1 cup dry white wine
• 3 tbsp fresh lemon juice
• 3 sprigs fresh dill
• 3 sprigs fresh tarragon
• 2 medium, sliced shallots
• 1 cup vegetable broth
• 1 1/2 cups bulgur wheat
• 2 cups, halved cherry tomatoes
• 1/2 cup, chopped fresh mint
• 3/4 cup, chopped fresh parsley
• 1/2 medium, finely diced red onion
• 1 medium, diced cucumber
• 4 medium, trimmed golden beets
• 3 medium, trimmed red beets
• 5 tbsp extra virgin olive oil
• 1/2 cup crumbled goat cheese
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 whole, for serving lemon wedges

Instructions

1. 1

   Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, salt, and pepper. Wrap each beet in foil and roast for 25-30 minutes until fork-tender.

2. 2

   While beets roast, bring vegetable broth to a boil in a saucepan. Stir in bulgur, remove from heat, cover, and let sit 15 minutes. Fluff with fork.