Pagrus fillets sauteed with vegetables tabbouleh

Serves 4


30ml olive oil
8 pagrus fillets (900g approximately)

For the tabbouleh

100g thinly sliced spring onions
100g thinly sliced zucchini
300g colored peppers diced into small cubes 200g tomato in small cubes
Parsley, thinly cut
Mint, thinly cut
100g olive oil
50ml lemon juice and lemon zest
50ml olive oil
10g mustard
Salt, pepper, thyme
350g groats


Boil the groats according to the instructions on the pack.
Sauté the zucchini and peppers in olive oil.
In a large bowl mix the groats with the onion, peppers, zucchini, tomatoes, parsley and mint.
Sprinkle salt and pepper on the pagrus fillets, add olive oil, lemon juice and lemon zest.
Cook the fillets in a non-stick frying pan for 2 minutes on each side.
Serve on a plate next to the vegetable tabbouleh.