Preheat the oven to 190°C.
Trim the sea bass fins and score the flesh in a crisscross pattern.
Mix harissa, lemon, garlic, cumin, cinnamon, nutmeg, and oil into a paste.
Rub the paste over the fish and stuff the cavity with parsley.
Place sliced tomatoes on greased greaseproof paper and foil, topping with the fish.
Seal the foil parcels and bake for 20-25 minutes.
Simmer bulgur wheat in 500ml chicken stock for 15-20 minutes until cooked.
Drain the bulgur wheat and allow it to cool.
Combine the cooled bulgur with onions, herbs, fruit, nuts, lemon juice, and oil.
Serve the roasted sea bass on top of the herby tabbouleh.