Lemon Fish and Bulgur Salad with Caper Dressing

Steps

1. Bring a small pot of salted water to the boil. In a small pot (with a lid), bring stock, water and a pinch of salt to the boil on high heat. Once boiling, turn off heat, add bulgur, stir, cover and leave for 18–20 minutes, until grains are tender. Cook corn in pot of boiling water for about 1 minute then drain.
2. Peel courgette into long, thin ribbons, stopping when you reach the core (discard core and seeds). Set aside in a bowl with corn and spinach. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Season with pepper and toss in a bowl with lemon zest and seasoned flour.
3. Heat oil in a large fry-pan on medium-high heat. Cook fish for 1–2 minutes each side (depending on thickness), until just cooked through. Set aside, covered with foil, to keep warm.
4. While fish cooks, roughly chop capers. Add to a small bowl with all remaining caper dressing ingredients. Season to taste with salt and pepper and mix to combine. Set aside.
5. Fluff up cooked bulgur with a fork and add to bowl with salad ingredients. Add oil and vinegar, season to taste with salt and pepper and toss to combine.
6. To serve, divide bulgur salad between plates and top with lemon fish. Drizzle over caper dressing.