• 140g Sea Bass Sea Bass, baked
• 130g bulgur wheat Bulgur Wheat, cooked
• 80g asparagus Asparagus
• 80g aubergine Aubergine
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the asparagus and aubergine, then measure out the sauce ingredients.

2. 2

   Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the asparagus and aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: bulgur wheat first, then the veg and sea bass, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.