Harissa fish with bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 100g bulgur wheat
- ½ small cucumberdeseeded and finely chopped
- 100g cherry tomatoesquartered
- 25g pitted green olives
- small handful of parsleyfinely chopped
- 2tbsp rose harissa
- 2tsp honey
- 1 garlic clovecrushed
- ½ lemonjuiced
- 2tbsp olive oil
- ½ red onionfinely sliced
- 2 x 120g skinless, boneless white fishfillets, such as cod or haddock
Nutrition: Per serving
- kcal430low
- fat15g
- saturates2g
- carbs35g
- sugars12g
- fibre5g
- protein35ghigh
- salt1glow
Method
step 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.
step 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.
step 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.
