Harissa Fish with Spiced Cranberry Bulgur

Harissa Fish with Spiced Cranberry Bulgur

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 17, 2019.
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Ingredients

Bulgur

  • 1 pack spiced cranberry bulgur
  • 2 packs cherry tomatoes
  • 1¼ cups water
  • 1 pack baby spinach, chopped

Fish

  • 1 pack market fish
  • 1 pack harissa
  • 1 pack almonds

To Serve

  • Yoghurt

From the Pantry

  • Oil
  • Salt & Pepper
  • Vinegar

Steps

  1. Cook bulgur Heat a drizzle of oil in a pot (with a lid) on medium-high heat. Cook bulgur, stirring, for 1 minute, until fragrant. Add cherry tomatoes and water, bring to the boil and simmer for 1 minute. Stir, cover and remove from heat. Leave to steam for about 10 minutes, until grains are tender.
  2. Meanwhile, cook fish Pat fish dry, cut any larger fillets in half and place on a lined oven tray. Season, spread with harissa and sprinkle with almonds. Bake for 6-8 minutes, until just cooked.
  3. Prep spinach & finish bulgur Fluff up cooked bulgur with a fork. Add spinach and a drizzle of olive oil and vinegar. Season and toss to combine.
  4. Serve bulgur with fish. Dollop over yoghurt.

Nutritional Information

Energy 1925 kj
460 kcal
Protein 42.0g
Carbohydrate 44.8g
Fat 10.2g