Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

While the pepper roasts, pour the water for the bulgur (see pantry for amount) and veg stock paste into a large saucepan and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Quarter the baby plum tomatoes and pop into a medium bowl.

Add the olive oil for the dressing (see pantry for amount), season with salt and pepper, then mix to combine.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the fish with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the bulgur is cooked, stir through the roasted peppers and half the baby plum tomatoes.

Add the zhoug style paste (use less if you'd prefer things milder) and mix together until well combined. Taste and season with salt and pepper if needed.

Share the zhoug bulgur between your plates.

Top with the sea bass, skin-side up, and the remaining tomatoes.

Enjoy!