Turkish Pan-Seared Sea Bass with Charred Tomato-Olive Tapenade & Herbed Bulgur Pilaf
Prep 20 min · Cook 25 min · Serves 2 · medium
Crispy-skinned Mediterranean sea bass topped with a vibrant charred tomato and Kalamata olive tapenade, served alongside fluffy herb-infused bulgur pilaf with roasted root vegetables. A Turkish-inspired coastal dinner that's elegant yet simple.
Ingredients
- 2 fillets (6 oz each) Sea bass fillets, skin-on, patted dry
- 4 tbsp Extra virgin olive oil, divided
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted, roughly chopped
- 3 cloves Garlic cloves, minced
- 1 whole Lemon, zest and juice
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Fresh mint, chopped
- 0.75 cup Bulgur wheat, uncooked
- 1.5 cups Vegetable broth, low-sodium
- 1 medium Zucchini, cubed
- 1 medium Carrots, cubed
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