Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot – full of iron, fibre and 2 of your 5 -a-day
Prep:10 mins
Serves 4
1 tbsp olive oil2 onions, finely sliced3 carrots, grated2 tsp cumin seed2 tbsp harissa200g bulgur wheat6 dried apricots, chopped700ml weak chicken stock (we made using 1 stock cube)200g baby spinach4 firm white fish fillets4 thin lemon slices
STEP 1Heat 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.STEP 2Add 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.STEP 3Turn 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.
