Sumac sea bass platter recipe
 This Mediterranean masterpiece has all the holiday vibes. A stunning sharing platter that is light, bright and vibrant, it’s perfect for alfresco dining. Cook indoors on a griddle pan or fire up the barbecue outside. For this recipe, you will need a large lidded jar. 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock150g/5½oz baby peppers, left whole300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally1 aubergine, thinly sliced4 spring onions, trimmed1 tbsp rapeseed oil 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock 150g/5½oz baby peppers, left whole 300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally 1 aubergine, thinly sliced 4 spring onions, trimmed 1 tbsp rapeseed oil 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice onlypinch sea salt 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice only pinch sea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oilsea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oil sea salt 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped Method To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl.To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Recipe tips The thickness of the sea bass fillet will significantly determine the cooking time. The cooking times in this recipe are based on thinner fillets purchased from the supermarket. Be sure to add at least another 2–4 minutes to the cooking time if you have a significantly thicker fillet from a fishmonger.