Turkish Pan-Seared Sea Bass with Charred Tomato-Olive Tapenade & Herbed Bulgur Pilaf

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
• 1/2 cup Kalamata olives, pitted, roughly chopped
• 3 cloves garlic cloves, minced
• 1 whole lemon, zest and juice
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3/4 cup bulgur wheat, uncooked
• 1 1/2 cups vegetable broth, low-sodium
• 1 medium zucchini, cubed
• 1 medium carrots, cubed
• 1/2 tsp cumin, ground
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste

Instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cubed zucchini and carrots, roast for 8-10 minutes until lightly charred. Season with salt and pepper, transfer to a plate.

2. 2

   In the same skillet, add 1 tbsp olive oil and sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 4-5 minutes until blistered and beginning to char. Stir in Kalamata olives, lemon zest, red onion, and red pepper flakes. Cook 2 minutes more. Remove tapenade from heat and stir in fresh parsley and mint. Set aside.