Description
A flavorful and vibrant Harissa fish served with a refreshing bulgur salad, combining spicy and tangy harissa-marinated white fish with a crisp and colorful bulgur mixture packed with fresh vegetables and herbs.
Ingredients
Scale
Bulgur Salad
- 100g bulgur wheat
- ½ small cucumber, deseeded and finely chopped
- 100g cherry tomatoes, quartered
- 25g pitted green olives
- Small handful of parsley, finely chopped (divided)
- ½ red onion, finely sliced
Harissa Sauce
- 2 tbsp rose harissa
- 2 tsp honey
- 1 garlic clove, crushed
- ½ lemon, juiced
- 2 tbsp olive oil (divided into 1 tbsp and 1 tbsp)
- 1 tbsp water
Fish
- 2 x 120g skinless, boneless white fish fillets (such as cod or haddock)
Instructions
- Cook Bulgur: Cook the bulgur wheat according to the package instructions. Once cooked, rinse it under cold water and drain thoroughly. Transfer the bulgur into a large bowl.
- Prepare Salad: Add the finely chopped cucumber, quartered cherry tomatoes, green olives, and most of the chopped parsley to the bulgur. Season the mixture well with salt and pepper.
- Make Harissa Sauce: In a small bowl, combine the rose harissa, honey, crushed garlic, lemon juice, half of the olive oil (1 tbsp), and 1 tablespoon of water. Mix well and set aside.
- Cook Onions: Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the sliced red onions and cook for 4-5 minutes until softened and lightly browned.
- Cook Fish with Harissa: Season the fish fillets with salt and pepper. Place them in the pan with the onions and cook for 3 minutes. Pour in the harissa sauce, turn the fish, and continue cooking for another 2-4 minutes depending on thickness, basting the fish with the pan juices until the flesh is opaque and cooked through.
- Assemble and Serve: Divide the bulgur salad between two plates. Top with the harissa fish and fried onions. Drizzle any remaining pan juices over the top and sprinkle with the remaining parsley. Serve immediately.
Notes
- Adjust the amount of harissa according to your spice preference.
- Use fresh white fish fillets like cod or haddock for best results.
- Ensure bulgur is well drained to avoid a soggy salad.
- This dish can be served warm or at room temperature.
- Leftover fish can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean/North African
Keywords: Harissa fish, bulgur salad, spicy fish recipe, Mediterranean fish dish, quick fish dinner, healthy fish recipe
