6 x fillets of rainbow trout
4 tbsp olive oil
Juice of 1 lemon
400g bulgur wheat
Juice & zest of 1 lemon
3 tbsp olive oil
6 spring onions
40g flat leaf parsley
20g mint leaves
Salt & Pepper
First make the tabbouleh. Soak the bulgur wheat in plenty of cold water for 30-40 minutes until it’s al dente. It should retain some bite without being soggy or crunchy.
Drain well, squeezing the water out by hand if necessary. Place the drained wheat in a bowl with the lemon zest, juice and olive oil.
Finely chop the spring onions and herbs, add to the bowl and season well with salt and pepper. Leave to sit for an hour or so for the flavour to develop.
To cook the trout; line a baking tray with tin foil. Grease the foil with 2 tbsp olive oil. Place the fish skin side down. Drizzle the remaining olive oil over. Season with salt and pepper and place under a hot grill for 7-10 minutes, depending on the thickness of the fish.
Once cooked pour the lemon juice over the fish and serve immediately with the tabbouleh and some roasted vine tomatoes.