Harissa fish with bulgur salad

• bulgur wheat↗100g g
• small cucumber↗½

  deseeded and finely chopped

• cherry tomatoes↗100g g

  quartered

• pitted green olives↗25g g
• small handful of parsley↗

  finely chopped

• rose harissa↗2tbsp tbsp
• honey↗2tsp tsp
• garlic clove↗1

  crushed

• lemon↗½

  juiced

• olive oil↗2tbsp tbsp
• red onion↗½

  finely sliced

• x 120g skinless, boneless white fish2

  fillets, such as cod or haddock

Step-by-step instructions

1. 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. 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.

3. 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.