Spangled Emperor with Tabbouleh

My lovely friends and neighbors are keen seafarers and this weekend they gave me spangled emperor that they had caught and filleted.
What a beautiful fish, it is pearly white, quite dense to look at but really delicate in flavour.
There were many great ways I could have cooked these fillets but most of them would not have allowed the fish itself to shine so I went with simple salt, pepper and olive oil.
What a great decision, it was delicious and went so well with the tabbouleh.

Tabbouleh

1 cup cracked wheat
2 large bunches parsley, finely chopped
4 large vine tomatoes, finely chopped and placed in a sieve to remove excess juice
1 bunch fresh mint, finely chopped
3 spring onions, finely chopped
Juice of 1 large lemon and zest
Juice 1/2 lime
4 tbsps mild olive oil
Salt

Method
Preheat the oven to 180°C, place the fish fillets onto a tray lined with foil and season with salt, black pepper and olive oil.
Cook for 15 to 18 minutes, depending on the size of the fillet. The fish should be pearly when cooked and flake easily.
Prepare the tabbouleh.
In a bowl add the cracked wheat and pour boiling water on top. Just enough to cover it.
Leave to sit.
Once all the water has been absorbed, taste it to see if it is soft, if not add more water and let it sit until it softens. Drain thoroughly.
Chop the mint and parsley together and place in a large bowl. Add the chopped tomatoes and spring onions. Now add the drained crack wheat and stir.
Add the lemon and lime juice and then t if e olive oil a tablespoon at a time. (I love the fresh citrus flavour so I use it all but you may like less) Season and serve with tabbouleh.

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