Step 1: Roast the Vegetables Preheat your oven to 220°C (200°C fan) gas mark 7. Add the aubergine, courgette, red pepper and oregano to a large roasting tray. Drizzle over 2tbsp of the olive oil, season with salt and pepper and roast on the top shelf of your oven until beginning to turn golden brown, 20-25 minutes. Stir the tomatoes vegetables and roast until the tomatoes are bursting and everything is cooked through a further 20 minutes. Side notes The type of roasting tray you use will dictate how long this takes. A wide shallow tray is ideal for roasting vegetables like this as the heat will be able to circulate evenly whereas if you use a high-sided tray the vegetables will steam and it will be harder to get a lovely caramelization on them.

Step 2: Cook the Bulgur Wheat Meanwhile, heat 1tbsp olive oil in a large saucepan over medium-high heat. Once hot, add the onion and cook, stirring, until softened, 5-6 minutes. Add the bulgur wheat and water, season with salt and pepper and cover with a lid. Bring to a simmer then turn the heat to the lowest setting and simmer for 12-15 minutes until all the water is absorbed. Remove from the heat.

Step 3: Finish the Bulgur Wheat When the vegetables are roasted, add the bulgur wheat to a large bowl and stir through the roasted vegetables, parsley, dill, lemon juice and zest and pine nuts. Taste and season with more salt and pepper then set aside while you cook the fish.

Step 4: Cook the Sea Bass To cook the sea bass, pat the fillets dry with kitchen paper to get rid of any excess moisture. Heat the remaining 1tbsp olive oil in a large non stick frying pan and over a high heat. Season the fish with salt and paper before placing it in the hot pan. This will create a crust in the fish. Salt helps in bringing out natural flavors. Once hot, add the sea bass fillets skin side down. Season with salt and pepper and press the fillets down to get a golden crispy skin, 2-3 minutes, then turn the fillets and cook for a further 2 minutes until golden brown and cooked through. Season the skin with salt and pepper. Divide the bulgur wheat mixture between plates then top with the sea bass fillets and serve with lemon wedges. Side notes: Patting the fish dry will help to ensure a nice crispy skin and will help to prevent the fish from sticking to the pan as it cooks. As sea bass cooks it tends to spring up as a reaction to the heat so pressing it down with a spatula helps to ensure that the skin gets contact with the hot pan which helps to crisp the skin up. If your pan isn’t big enough you can do this in batches because if the pan gets too overcrowded the fish will steam rather than fry and it will be more difficult to get a crispy skin.