- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp cumin seed
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.