Mediterranean Fish

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Set aside a large casserole dish. Heat oil in a large fry-pan on medium-high heat. Cook onion and salt for 4-5 minutes, stirring occasionally, until soft and golden. Add capsicum and garlic and cook, stirring frequently, for a further 2 minutes, then stir through cherry tomatoes, soy sauce and honey.
2. Reduce heat to low-medium and cook for 5-6 minutes, until tomatoes break up slightly. Stir through balsamic vinegar and season to taste with salt and pepper.
3. While sauce is cooking, prepare the rest of the meal. Cook bulgur in pot of boiling water for 10 minutes, then add peas and broccoli and cook for a further 3 minutes, until bulgur and veggies are tender. Drain well and set aside. Reserve pot.
4. While bulgur cooks, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and arrange in casserole dish in a single layer. Season with salt and pepper and cover with cooked cherry tomato sauce. Bake for 9-10 minutes, until fish is just cooked through.
5. While fish cooks, return drained bulgur and vegetables to pot. Crumble in first measure of feta, add salt and mix well. Season to taste with salt (if needed) and pepper.
6. TO SERVE spoon bulgur, broccoli and feta onto plates. Top with Mediterranean fish and cherry tomato sauce. Sprinkle over parsley and crumble over feta. Squeeze over a wedge of lemon just before eating.