Grilled sea bass with almond bulgur and olive-tomato salsa

21 min
- Preparation 15 min
- Cooking 6 min

Recipe recommendation for WMF Multi Taste Hot Air Fryer

Ingredients

2 People

120 g Bulgur
40 ml Olive oil
Water
Salt and pepper
2 Sprigs thyme
1 Bay leaf
1 Organic lemon
1 bunch Parsley
1 Garlic
4 Sea bass fillets
2 Tomatoes
50 g Green olives
1 Red chili pepper
100 g Almond flakes

Preparation

Step 1

Rinse the bulgur in a sieve and let it drain. Heat some oil in a pot and toast the bulgur for 2 minutes. Deglaze with a little water, and add a good pinch of salt, thyme and the bay leaf. Bring to a boil, cover and let sit for at least 15 minutes. Grate the zest of the lemon and squeeze the juice. Chop the garlic and parsley, dice the tomatoes and slice the olives. Halve the chili pepper, remove the stem and core and dice into cubes. Select the grill function on the hot air fryer, preheat the grill rack ridged side up for 15 minutes at 200°C.

g Bulgur

ml Olive oil

Water

Salt and pepper

Sprigs thyme

Bay leaf

Organic lemon

bunch Parsley

Garlic

Tomatoes

g Green olives

Red chili pepper

Step 2

In the meantime, mix the tomatoes, olives, chili pepper, parsley and garlic in a bowl with the lemon juice and a little olive oil. Season with salt and pepper to taste. Toast the almonds in a frying pan without oil over medium heat until golden brown. Brush the sea bass fillets with a little oil, season with salt and pepper and place skin side down on the grill plate. Grill for 6 minutes using the grill function.

Salt and pepper

Sea bass fillets

g Almond flakes

Step 3

Remove the herbs from the bulgur, fold in the almonds and season with the lemon zest, a little olive oil, salt and pepper. Distribute the bulgur onto plates, arrange the sea bass fillets on top and serve with the olive-tomato salsa.