Harissa fish with bulgur salad
Ingredients
- 100g bulgur wheat
- ½ small cucumber deseeded and finely chopped
- 100g cherry tomatoes quartered
- 25g pitted green olives
- small handful of parsley finely chopped
- 2tbsp rose harissa
- 2tsp honey
- 1 garlic clove crushed
- ½ lemon juiced
- 2tbsp olive oil
- ½ red onion finely sliced
- 2 x 120g skinless, boneless white fish fillets, such as cod or haddock
Instructions
- 1
Cook the bulgur following pack instructions, then rinse and drain well before tipping into a large bowl. Add the cucumber, tomatoes, olives and most of the parsley. Season well. Combine the harissa, honey, garlic, lemon juice, half the oil and 1 tbsp water in a bowl, then set aside.
- 2
Heat the remaining oil in a non-stick pan over a medium heat and cook the red onion for 4-5 mins until softened and lightly browned. Season the fish well, then add to the pan and cook for 3 mins before pouring in the harissa mixture. Turn the fish and cook for 2-4 mins more (depending on the thickness of the fish), basting the fish in the pan juices until cooked through – the flesh should be opaque.
4 min - 3
Divide the bulgur salad between two plates, top with the fish and fried onions, then drizzle over any remaining pan juices and sprinkle over the remaining parsley to serve.
Nutrition
Per serving (based on 2 servings)
