harissa fish with bulgur salad

• 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

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.