Start by boiling a pot of salted water. Once boiling, add the bulgur and cook according to package instructions, typically about 12-15 minutes, until tender. Drain any excess water and set aside to cool.
While the bulgur is cooking, chop the celery into smaller pieces. In a pot, melt the butter over medium heat, then add the chopped celery. Sauté for about 5-7 minutes until it becomes tender. Add the cooking cream and a pinch of salt, then blend until smooth. Adjust seasoning as needed and set aside.
In a large bowl, combine the diced tomato, chopped cucumber, parsley, and mint leaves. Once the bulgur has cooled, add it to the bowl. Squeeze fresh lemon juice over the mixture and drizzle with olive oil. Season with salt and pepper to taste, then toss to combine.
Heat the olive oil in a frying pan over medium-high heat. Season the sea bass fillets with salt and pepper. Once the oil is hot, place the fillets skin-side down in the pan. Cook for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
To serve, spoon a generous amount of celery purée onto each plate. Place a piece of pan-fried sea bass on top, and then add a portion of tabbouleh on the side. Garnish with extra herbs if desired, and enjoy!
