Barramundi & Turkish-Spiced Bulgur

🥘 Ingredients

• barramundi
  8 oz
• black pepper
  ½ tsp
• bulgur wheat
  1 c
• cooking oil
  1 tbsp
• feta cheese
  2 oz
• garlic
  2 clove
• lemon
  1 unit
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• turkish spice blend
  1 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve and thinly slice scallions , separating whites from greens. Peel and mince garlic . Zest and quarter lemon . Trim and dice mini cucumber .

   scallions: 2 pieces, garlic: 2 clove, lemon: 1 unit, mini cucumber: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the garlic and half the turkish spice blend ; cook, stirring, until fragrant, ⏱️ 2 minutes . Add bulgur wheat , 1%cup water, salt , and black pepper . Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 15 minutes . Keep covered off heat to finish later.

   cooking oil: 1 tbsp, turkish spice blend: 1 tbsp, bulgur wheat: 1 c, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   In a small bowl , combine scallion whites, half the scallion greens, half the lemon zest, 1%tbsp olive oil , juice from one lemon wedge, and remaining garlic. Taste and season with a pinch of salt and pepper.

   olive oil: 2 tbsp
4. 

   4

   Pat barramundi dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add barramundi, skin side down, and cook until skin is crispy, ⏱️ 5 minutes . Flip and cook until cooked through, ⏱️ 3 minutes . Transfer to a paper-towel-lined plate.

   barramundi: 8 oz
5. 

   5

   When bulgur is done cooking, stir cucumber, half the feta cheese , and a drizzle of olive oil into the pot. Taste and season with salt and pepper if desired.

   feta cheese: 2 oz
6. 

   6

   Divide bulgur and barramundi between plates. Spoon scallion relish over barramundi and garnish with remaining lemon zest. Serve with remaining lemon wedges on the side.