Baharat Fish with Almond Pilaf and Caramelised Onions

Steps

1. Heat a drizzle of oil in a medium pot on medium heat and cook first measure of onion and celery for 1-2 minutes, until beginning to soften. Add dried mint and cook for about 1 minute, until fragrant. Add bulgur, broth and salt and bring to a boil. As soon as it boils cover with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes.
2. Take bulgur off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking. Add oil, second measure of onion and garlic to a small pot on medium-high heat and cook for 2-3 minutes, until softened. Add first measure of Baharat spice mix and cook for 1 minute.
3. Add passata and vinegar to pot with garlic and bring to a simmer. Cook for 4-5 minutes, stirring often. Season with salt and pepper and set aside to keep warm. Melt butter in a medium fry-pan on mediumhigh heat, add third measure of onion and cook for 8-9 minutes, until well caramelised. Set aside and reserve pan.
4. Pat fish dry with paper towels. Remove any remaining scales and bones and cut any larger fillets in half. Season and sprinkle second measure of Baharat spice mix over one side. When pilaf has finished steaming, mix through spinach and almonds and season to taste with salt and pepper.
5. Heat a drizzle of oil in reserved pan on medium-high heat. Cook fish, spice-side-down, for about 2 minutes, until golden brown. Flip and cook for a further 1-2 minutes (depending on thickness), or until just cooked through. Remove from heat and add butter to pan, swirling to coat fish.
6. spoon spiced tomato onto plates and smooth out into a circle. Top with almond pilaf and Baharat fish. Sprinkle over caramelised onions and mint and serve lemon wedges on the side for squeezing.