Cook the bulgur: bring the water to a boil, cover bulgur in a small bowl, seal with plastic wrap and let rest for 10 minutes to allow it to absorb all the liquid. Drain excess water if needed and season with salt and pepper to taste.

Meanwhile, in a pan, roast almonds 2-3 minutes over medium heat until golden brown (be careful not to burn them).

Peel and slice the orange
Thinly slice the fennel bulb
Chop the mint
Combine olive oil and sherry vinegar in a salad bowl and add orange, fennel, mint, bulgur and almonds

Season the fish with salt and pepper.
Mince the garlic.
Rinse whole black Hojiblanca olives

In an oiled frying pan, cook the fish for 4 minutes over medium heat.

After 4 minutes, add garlic, whole black Hojiblanca olives and rosemary leaves. Cook 4 minutes more.
Serve the fish with the orange and fennel salad.

The Hojiblanca olives from Spain vinaigrette adds a surprising touch that will bring out all that the tender fish fillets have to offer.

Discover one of the succulent ways to cook with Olives from Spain in this oh-so-healthy dish.

Energy: 406 kcal
Total fat: 8 g
- Saturated fat: 1 g
Sodium: 169 mg
Carbs: 55 g
- Dietary fiber: 14 g
- Sugar: 23 g
Proteins: 27 g