Lemon and Parsley Salmon

• Trim the aubergine then cut into 2cm pieces.
• Trim the courgette then quarter lengthways. Cut each quarter widthways into thirds to make batons.
• Pop the aubergine and courgette onto a lined baking tray.
• Drizzle with oil and sprinkle with harissa spice mix, salt and pepper. Toss to coat and spread out in a single layer.
• When the oven is hot, roast on the top shelf until the veg is softened and golden, 20-25 mins. Turn the tray halfway through.

• Meanwhile, place a pot over medium heat with a drizzle of oil.
• Add the garlic and fry for 1 min.
• Pour in 240ml water (per 2P) along with the stock and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• While the bulgur boils, add 1½ tbsp oil (per 2P) and 1 tsp of lemon juice (per 2P) to a medium bowl.
• Stir through the chopped parsley.
• Season with salt and pepper.
• Mix well and set aside.

TIP: Add more lemon juice if you feel it needs it!

• Place a pan over medium-high heat with a drizzle of oil.
• Pat the fish dry with kitchen paper. Season with salt and pepper.
• Once hot, lay the fillets into the pan and cook for 4-5 mins.
• Turn over and cook for a further 4-5 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.