Harissa Cod With Red Onion And Black Olive Bulgur

Boil a kettle

Add your cod fillet[s] to a bowl with your harissa paste (can't handle the heat? Go easy!), a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] olive oil

Give everything a good mix up then keep to one side – this is your harissa-marinated cod

Peel and chop your red onion[s] into wedges

Peel and finely slice your garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add the onion wedges with a generous pinch of salt and a pinch of sugar and cook for 4-5 min or until starting to soften

Meanwhile, heat a pot (with a matching lid) over a medium-low heat with a knob of butter

Once the butter has melted, add the sliced garlic and ground cumin with your bulgur wheat and cook for 1-2 min or until fragrant

Once fragrant, add 300ml [400ml] [500ml] boiled water and your soy sauce to the bulgur wheat and bring to the boil over a high heat

Cook, covered, for 7-9 min or until tender with a slight bite

Meanwhile, wash your salad, then pat it dry with kitchen paper, then add to a bowl with the juice of half your lemon[s], a drizzle of olive oil and a pinch of salt

Roughly chop your black olives

Once the onion wedges start to soften, add the harissa-marinated cod and cook for 4-5 min on each side or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, chop the remaining lemon into 1 wedge per person

Once the bulgur wheat is cooked, drain and return to the pot, and stir through the chopped black olives