Tilapia with sun-dried tomatoes and herby bulgur

Ingredients

For 1 serving

• Tilapia180 g
• Sun-dried tomatoes12 g
• Bulgur55 g
• Parsley8 g
• Mint3 g
• Cherry tomatoes100 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

Method

1. Put a small pan of water on to boil; when it boils, salt it and cook the bulgur over medium heat for 12 minutes, until tender; drain well and spread out to cool slightly.
2. Meanwhile chop the parsley and mint, wash and quarter the cherry tomatoes and chop the sun-dried tomatoes.
3. Dress the bulgur with the parsley, mint, cherry tomatoes, half the oil, the lemon juice and a pinch of salt.
4. Pat the tilapia fillets dry and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium heat and cook the fish with the sun-dried tomatoes for 3 minutes per side, until golden and flaky.
5. Serve the fish on the bulgur with the sun-dried tomatoes from the pan.