harissa baked fish with bulgur wheat

Serves: 2

Ingredients:
2  tomatoes, quartered
1 yellow pepper, deseeded and cut into 2cm chunks
cooking oil spray
½ cup bulgur wheat
1 tablespoon pine nuts
1 lemon
4 spring onions, thinly sliced
3 tablespoons roughly chopped  coriander
2 x 200g skinless white fish fillets, such as cod or haddock
2 teaspoon harissa paste
freshly ground black pepper
1 cup broccoli, cut into florets
2 tablespoon low fat plain yoghurt, to serve

Method:
preheat the oven to 220°c. place the tomatoes and   pepper in a small roasting tin, spray with a little oil, season with   black pepper and bake for 15 minutes.
meanwhile, cook the bulgur wheat in a small pan of boiling water for   five minutes, then drain well in a sieve.
toast the pine nuts in a small pan over a medium heat, turning   regularly, until lightly browned.
cut the lemon in half and cut four thin slices from one half. squeeze   the juice from the other half.
take the vegetables out of the oven. add the bulgur wheat, spring   onions, pine nuts, two heaped tablespoons of coriander and lemon   juice (reserve a little lemon juice to serve). season with lots of black   pepper and toss lightly.
make two gaps in the bulgur mixture and nestle the fish into them.
season the fish to taste, spread with the harissa paste and top with lemon slices. bake for 15 minutes, or until the fish is just cooked.
steam the broccoli until cooked to your liking.
divide the fish and bulgur mixture between two plates and scatter with the remaining coriander. squeeze over the rest of the lemon   juice. add broccoli to the plates and serve with yoghurt.