Pan Fried Fish with Olive & Tomato Tapenade

Steps

1. Bring a small pot of salted water to the boil. Cook bulgur. Heat a drizzle of oil in a pot on medium heat. Add bulgur wheat, bulgur spices and a pinch of salt and cook for about 1 minute, until fragrant. Add water measure, bring to the boil, cover and remove from heat. Leave to soak for about 18 minutes or until tender.
2. Cook peas & beans & prep fish. Cook peas and green beans in pot of boiling water for about 2 minutes, until bright green and tender. Drain well. Pat fish dry and remove any scales or bones. Cut into even sized pieces, season and set aside.
3. Prep & cook tapenade. Heat a drizzle of oil in a fry pan on low-medium heat. Cook garlic and olives for 4 minutes. Add basil, tomato and a drizzle of vinegar. Toss to combine and set aside to cool slightly. Reserve pan.
4. Cook fish. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook fish for 2-3 minutes each side, depending on thickness, or until just cooked through.
5. Finish bulgur. Add cooked peas, green beans and a drizzle of olive oil and vinegar to bulgur. Season to taste.
6. Serve bulgur and fish topped with tapenade.