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- Heat the oil and butter together in a large casserole dish over a medium heat. Add the onions and cook for 8-10 minutes until soft and golden. Add the carrots, pepper, cumin and garlic and cook for two minutes longer.
- Stir through the harissa and bulghur, then pour over the stock and bring to the boil. Cover and simmer for 7-8 minutes.
- Stir in the spinach and cook until just wilted, then turn the heat to medium-low. Arrange the fish fillets on top of the bulghur and season with salt and pepper. Cover and cook for 8-10 minutes until the bulghur is tender and the fish is opaque and flakes easily. Squeeze over some lemon juice, season with a little extra black pepper and serve immediately.
Note: vegetable stock can be used as an alternative to chicken stock, if you wish.
Per serving: 347kcals, 12.3g fat (3.3g saturated), 30.2g carbs, 4.4g sugar, 30.6g protein, 2.8g fibre, 0.404g sodium
MAKE IT YOURS
Add more or less harissa paste depending on how spicy you like your food.