Smoky Sea Bass Traybake with Tomato Chickpeas and Herby Bulgur

Heat the oven

Heat the oven to 220°C/200°C fan/gas 7. Line a large roasting tray with baking paper if preferred.

Prepare the vegetables

Put the tomatoes, red peppers, red onion, chickpeas and garlic in the tray. Add the cumin, chilli flakes, oregano, oil, half the lemon zest, 1 tablespoon lemon juice, salt and black pepper. Toss well and spread into an even layer.

Make the lemon yoghurt

Mix the Greek yoghurt with the remaining lemon zest, 1 tablespoon lemon juice and a pinch each of salt and black pepper. Use unsweetened dairy-free yoghurt instead, if preferred.

Prepare the herbs

Finely chop the parsley and mint together. Keep half for stirring through the bulgur and half for scattering over the finished traybake.

Roast the tomato and pepper topping

Roast the vegetable and chickpea mixture until the peppers are softening and the tomatoes are beginning to collapse.

Timer available in cooking mode · 15 min

Cook the bulgur

Meanwhile, put the bulgur and boiling water in a saucepan with a pinch of salt. Cover, bring back to a simmer, then cook gently until the water is absorbed and the grains are tender. Take off the heat and leave covered.

Timer available in cooking mode · 20 min

Bake the sea bass

Stir the roasted vegetables, then nestle the sea bass fillets among them. Spoon a little of the tomato juices over the fish. Return to the oven until the fish is opaque and flakes easily at its thickest point.

Timer available in cooking mode · 10 min

Finish and serve

Fluff the bulgur with a fork and fold through half the chopped herbs and the remaining lemon juice. Divide between four plates, spoon over the tomato-chickpea topping and sea bass, then add a dollop of lemon yoghurt. Scatter with the remaining herbs and serve immediately.