Pan Fried Fish with Fennel Slaw and Grilled Lemon

Steps

1. Bring a half full kettle to the boil. Preheat BBQ hot plate to medium (if using). Add bulgur, salt and boiling water to a small pot, bring to the boil and cook for 2 minutes. Cover with a lid, remove from heat and leave to steam for about 18 minutes, until grains are tender and liquid has evaporated. Drizzle with olive oil and season to taste
2. While bulgur soaks, thinly slice fennel; cut cucumber in half lengthways and thinly slice; thinly slice spinach. Combine mayonnaise, mustard, sour cream and vinegar in a medium bowl, add veggies, season and toss to combine.
3. Heat a medium, dry fry pan on medium heat. Cook pumpkin seeds, tossing often, for about 3 minutes, until toasted. Remove and reserve pan.
4. Pat fish dry and remove any remaining scales or bones and season. Cut lemon half into 2 rounds. Heat a drizzle of oil in reserved pan on medium-high heat.
5. Cook fish and lemon for about 2 minutes, add butter (if using) and flip to cook for a further 2 minutes (depending on thickness), or until fish is just cooked through.
6. To serve, spoon bulgur onto a plate and top with fennel slaw, pan-fried fish and butter (if using). Sprinkle with toasted pumpkin seeds and serve lemon on the side.