Mediterranean Fish

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Set aside a small baking dish or loaf tin. Heat oil in a medium fry-pan on medium-high heat. Cook onion and salt for 4-5 minutes, stirring occasionally, until soft and golden. Add capsicum and garlic and cook, stirring frequently, for a further 2 minutes, then stir through canned tomatoes, soy sauce and honey.
2. Reduce heat to low-medium and cook sauce for about 6 minutes, until tomatoes break up slightly. Stir through balsamic vinegar and season to taste with salt and pepper.
3. While sauce is cooking, prepare the rest of the meal. Cook bulgur in pot of boiling water for 6-7 minutes, then add peas and broccoli and cook a further 3 minutes, until bulgur and veggies are tender. Drain well and set aside. Reserve pot.
4. While bulgur cooks, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and arrange in baking dish in a single layer. Season with salt and pepper and cover with half the cherry tomato sauce (set aside remaining sauce, this is leftover). Bake for 8-10 minutes, until fish is just cooked through.
5. While fish cooks, return drained bulgur and vegetables to pot. Crumble in first measure of feta, add salt and mix well. Season to taste with salt (if needed) and pepper.
6. TO SERVE spoon bulgur, broccoli and feta onto a plate and top with Mediterranean fish and cherry tomato sauce. Sprinkle over parsley and remaining feta (if using). Squeeze over wedges of lemon just before eating.