Turkish Herb-Poached Sea Bass with Charred Broccolini & Bulgur-Pomegranate Pilaf
Prep 20 min · Cook 25 min · Serves 4 · medium
Delicate sea bass poached in a fragrant broth of fresh herbs, lemon, and white wine, served alongside crispy charred broccolini and a nutty bulgur pilaf studded with tart pomegranate seeds and toasted pine nuts. A light yet satisfying Turkish-inspired dinner with vibrant Mediterranean flavors.
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
- 0.5 medium Onion, thinly sliced
- 1.5 cups Bulgur wheat, coarse
- 0.75 cup Pomegranate seeds, fresh
- 0.25 cup Pine nuts, toasted
- 1.5 pounds Broccolini, trimmed
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