Spiced Bulgur Pilaf With Hake

    10m prep time
    45m total time
    Easy level
    11 ingredients

Spice up your life with this breezy, one-pan bulgur and flaky fish winner.

Method

Based on 4 servings, adjust as needed.

Step 1

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.

Step 2

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.

Step 3

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.
  • Ingredients
  • Based on 4 servings
  • 3 Carrots, grated 1 x Sainsbury's Carrots 500g
  • 2 tsp Cumin Seed 1 x Sainsbury's Cumin Seed 38g
  • 2 tbsp Harissa Paste 1 x Al'Fez Middle Eastern Harissa Paste 180g
  • 6 Dried Apricots, chopped 1 x Sainsbury's Dried Apricots 40g
  • 700ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 2 Onions, finely sliced 2 x Sainsbury's Onions Loose
  • 4 Hake, or any firm white fish, about 125g each 2 x Sainsbury's Hake Fillets 250g
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 200g Bulgur Wheat 1 x Sainsbury's Cracked Bulgur Wheat 500g
  • 4 Lemon Slices, thin 1 x Sainsbury's Lemons
  • 200g Baby Spinach 1 x Sainsbury's Baby Leaf Spinach 200g
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