Description
This recipe features pan-fried harissa-spiced fish served with a refreshing bulgur salad. It’s a flavorful and healthy meal that comes together quickly.
Ingredients
Scale
- 2 (6 ounce) white fish fillets (such as cod or tilapia)
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1/2 cup bulgur wheat
- 1 cup hot water or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cucumber
- 1/4 cup chopped cherry tomatoes
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Rinse the fish fillets and pat them dry with paper towels.
- In a small bowl, mix the harissa paste with 1 tablespoon of olive oil. Spread the harissa mixture evenly over both sides of the fish fillets.
- Heat a non-stick skillet over medium-high heat. Once hot, add the fish fillets and cook for 3-5 minutes per side, or until cooked through and flaky.
- While the fish cooks, prepare the bulgur salad. In a medium bowl, combine the bulgur wheat with the hot water or vegetable broth. Cover and let it sit for 10-15 minutes, or until the liquid is absorbed and the bulgur is tender.
- Fluff the bulgur with a fork. Add the chopped parsley, mint, cucumber, and cherry tomatoes to the bulgur.
- Drizzle with lemon juice and season with salt and black pepper to taste. Toss to combine.
- Serve the cooked harissa fish immediately with the bulgur salad on the side.
Notes
- Adjust the amount of harissa paste to your spice preference.
- You can use any firm white fish for this recipe.
- Leftover bulgur salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg