Barramundi & Turkish-Spiced Bulgur

🥘 Ingredients

• barramundi
  20 oz
• black pepper
  1 tsp
• bulgur wheat
  1 c
• cooking oil
  1 tsp
• feta cheese
  ½ cup
• garlic
  2 clove
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  4 tsp
• paper towels
• salt
  1 tsp
• scallions
  4 unit
• turkish spice blend
  1 tbsp
• water
  1 c

🍳 Cookware

• zester
• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Peel and mince or grate garlic . Thinly slice scallions , separating whites from greens. Zest and quarter lemon with a zester . Trim and dice mini cucumber .

   garlic: 2 clove, scallions: 4 unit, lemon: 2 unit, mini cucumber: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and half the turkish spice blend (all for 4 servings); cook, stirring, until fragrant, ⏱️ 1-2 minutes . Add bulgur wheat , water (2 cups for 4), 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, ⏱️ 12-15 minutes . Keep covered off heat (you'll finish it in Step 5).

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

   3

   In a small bowl , combine scallion whites, half the scallion greens (save the rest for another use), half the lemon zest, olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two lemon wedges for 4), and remaining garlic to taste. Taste and season with a pinch of salt and pepper.

   olive oil: 1 tbsp
4. 

   4

   Pat barramundi dry with paper towels ; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, ⏱️ 4-5 minutes . Flip and cook until barramundi is cooked through, ⏱️ 2-3 minutes more. Transfer to a paper-towel-lined plate.

   barramundi: 20 oz, paper towels, cooking oil: 1 tsp
5. 

   5

   When bulgur is done cooking, stir cucumber, half the feta cheese (all for 4 servings), and a drizzle of olive oil into pot. Taste and season with salt and pepper if desired.

   feta cheese: ½ cup
6. 

   6

   Divide bulgur and barramundi between shallow bowls. Spoon scallion relish over barramundi and garnish with remaining lemon zest to taste. Serve with remaining lemon wedges on the side. Barramundi is fully cooked when internal temperature reaches 145 degrees.