Blue Eye Trevalla with Herby Tabbouleh

Ingredients

• 1 tbsp olive oil
• 4 x 200 g pieces blue eye trevalla
• 40 g unsalted butter
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• ½ tsp salt
• Pinch of ground cinnamon
• ¼ cup bulgur wheat, cooked and cooled
• 1 bunch flat leaf parsley, finely chopped
• 1 medium tomato, finely diced
• 1 small cucumber, finely diced
• 1 red onion, finely diced
• 2 tbsp mint leaves, finely chopped