Middle Eastern Fish with Spiced Bulgur, Dill Yoghurt and Almonds

Steps

1. Cook bulgur Bring a full kettle to the boil. Heat a drizzle of oil in a pot on medium heat. Thinly slice onion. Cook onion and garlic in pot for 1-2 minutes, until soft. Add bulgur, 1/2 tsp salt and water measure and bring to the boil. Once boiling, cover with a lid and reduce to low heat to cook for 10 minutes. Remove from heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and score skin at 1cm intervals. Season and coat in fish spices.
3. Cook greens Peel courgette into ribbons. While bulgur is steaming, cook beans. Place beans in a heat-proof bowl with a pinch of salt. Cover with boiling water and cover bowl. Leave to steam for about 6 minutes, until tender. Drain and toss with courgette ribbons and a drizzle of olive oil. Season to taste.
4. Cook fish When bulgur has about 6 minutes steam time remaining, cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, skin side down for about 3 minutes, until skin is golden.
5. Flip fish, add butter and almonds and cook for 1-2 minutes more, or until fish is just cooked through and almonds are golden. Remove from heat and squeeze over lemon juice.
6. Serve bulgur, greens and fish topped with almonds, butter and dill yoghurt.