Turkish Herb-Poached Sea Bass with Charred Broccolini & Bulgur-Pomegranate Pilaf

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 1 cup dry white wine, unsweetened
• 2 cups fish or vegetable stock, low-sodium
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons fresh parsley, chopped
• 2 whole lemon, 1 sliced, 1 for juice
• 4 cloves garlic cloves, minced
• 1/2 medium onion, thinly sliced
• 1 1/2 cups bulgur wheat, coarse
• 3/4 cup pomegranate seeds, fresh
• 1/4 cup pine nuts, toasted
• 1 1/2 pounds broccolini, trimmed
• 5 tablespoons extra virgin olive oil, divided
• 1 teaspoon sea salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1/4 teaspoon aleppo pepper flakes, optional garnish

Instructions

1. 1

   Bring stock and white wine to a gentle simmer in a large shallow pan. Add lemon slices, minced garlic, sliced onion, and 1 tablespoon chopped dill. Simmer for 5 minutes to infuse flavors.

2. 2

   Toast bulgur in a dry skillet over medium heat for 3 minutes until fragrant. Add 3 tablespoons olive oil and cook for 1 minute. Pour in 3 cups simmering broth from the poaching pan, cover, and reduce heat to low. Cook for 12-15 minutes until tender. Fold in pomegranate seeds, pine nuts, fresh mint, and parsley. Season with salt and pepper.