for 4 person

Dressing

½	lemon, all of the juice
3 tbsp	olive oil
½ bunch	tarragon, finely chopped
½ bunch	peppermint, finely chopped
¼ tsp	salt
a little	pepper

Bulgur wheat salad

1 tbsp	olive oil
1	red onion, thinly sliced
100 g	bulgur
3 dl	water
½ tsp	salt
1	cucumber, quartered lengthwise, sliced
50 g	dried tomatoes in oil, drained, cut into thin strips

Fish

½	organic lemon, thinly sliced
½ tbsp	sugar
4	turbot fillets (each approx. 150 g)
½ tsp	salt
a little	pepper
	oil for frying

How it's done

Dressing

Combine the lemon juice, oil, tarragon and mint, season, set aside 2 tbsp of the dressing.

Bulgur wheat salad

Heat the oil in a pan. Sauté the onion and bulgur wheat, pour in the water, bring to the boil, season with salt. Simmer the bulgur wheat over a low heat for approx. 10 mins. Remove the pan from the heat, allow to cool slightly. Mix in the dressing, cucumber and tomatoes.

Fish

Sprinkle sugar over the lemon slices, place on top of the fish fillets, season. Heat the oil in a non-stick frying pan, fry the fish with the lemon for approx. 2 mins. on each side. Drizzle the reserved dressing over the fish, serve with the bulgur wheat salad.

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