Freekeh Bowl with Mediterranean Sea Bass, Tomatoes, and Olive Tapenade

Ingredients

• •1 cup freekeh
• •2 cups vegetable or fish stock
• •2 fillets sea bass (6 oz each)
• •2 tablespoons olive oil
• •1 cup cherry tomatoes, halved
• •1/2 cucumber, diced
• •1/4 cup Kalamata olive tapenade
• •2 tablespoons fresh lemon juice
• •1/4 cup crumbled feta cheese
• •2 tablespoons fresh parsley, chopped
• •to taste Salt and pepper

Directions

1. 1Bring stock to a boil in a saucepan, add freekeh, reduce heat, and simmer for 20 minutes until tender and liquid is absorbed.
2. 2While freekeh cooks, pat sea bass fillets dry and season both sides with salt and pepper.
3. 3Heat olive oil in a large skillet over medium-high heat and cook sea bass skin-side down for 4-5 minutes until skin is crispy, then flip and cook 2-3 minutes more until cooked through.
4. 4In a small bowl, combine cherry tomatoes, cucumber, lemon juice, and 1 tablespoon olive oil; season with salt and pepper.
5. 5Divide cooked freekeh between two bowls and top each with a sea bass fillet.
6. 6Spoon the tomato-cucumber mixture and olive tapenade around each bowl, garnish with feta cheese and fresh parsley, and serve immediately.

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