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

• Heat a drizzle of 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, 1 cup water (2 cups for 4), salt, and 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).

• In a small bowl, combine scallion whites, half the scallion greens (save the rest for another use), half the lemon zest, 1 TBSP 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.

• Pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan 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.

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

• 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°.***