Spiced bulgur pilaf with fish

2 of 5-a-day a week of healthy one pots cod coley folate good for you hake iron low calorie moroccan pollack whiting

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Source

Ingredients

1 tbsp olive oil

2 onions , finely sliced

3 carrots , grated

2 tsp cumin seed

2 tbsp harissa

200g bulgur wheat

6 dried apricots , chopped

700ml weak chicken stock (we made using 1 stock cube)

200g baby spinach

4 firm white fish fillets

4 thin lemon slices

Method

Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.

Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.

Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.