Greek Lemon Fish with Cracked Wheat Salad offers sunny flavors from the sun-drenched hills of the Eastern Mediterranean.

Lemon juice, olive oil, fresh mint and parsley are sunny flavors from the sun-drenched hills of the Eastern Mediterranean where these products grow in abundance.

Bulgur wheat, used in this cracked wheat salad, is made from wheat kernels by steaming, drying, and crushing them.

They need to be soaked in water for 20 minutes. A secret to flavoring bulgur in this recipe is to squeeze the scallions and wheat together so that the juices from the scallions penetrate the wheat.

The general rule for cooking fish is 10 minutes for a 1-inch thick piece, but allowing for the fact that it will continue to cook after it is removed from the heat, I usually cook the fish 8 minutes per inch.

If it is thicker or thinner, adjust the time accordingly.

A quick way to chop parsley and mint and to slice scallions is to snip them with a scissors.

1 Tbs lemon juice1 Tbs olive oil1 tps. dried oreganoOlive oil spraypound fish fillets (tilapia, snapper, flounder, sole)Salt and freshly ground pepperWhisk lemon juice with olive oil and oregano; set aside.Heat a nonstick skillet over medium-high heat. Spray with olive oil spray and add fish.Saute 2 minutes. Turn and saute 2 minutes for a half-inch fillet. (For a 1-inch fillet cook 4 minutes per side.)Add salt and pepper to taste.Divide between 2 dinner plates and spoon sauce over top. Makes 2 servings.