- 2 red onions
- 2 red pointed peppers
- 2 courgettes
- 1 tbsp Italian herb blend
- 690ml passata
- 300g bulgar wheat
- 50g baby leaf spinach
- 2 x 340g fish pie mix
- 1 lemon
- Sea salt
- Freshy ground pepper
- 2 tbsp olive oil
- 800ml boiling water
- Large roasting tin
- Measuring jug
- 1.
Warm your oven to 200C/Fan 180C/Gas 6. Peel the red onions and thinly slice them. Halve the peppers and scoop out the seeds and membrane. Slice the peppers into 1cm thick strips. Trim the tops off the courgettes and cut them into bitesize chunks.
- 2.
Scatter the onions, peppers and courgettes into a large roasting tin. Sprinkle with the Italian herb blend and a good pinch of salt and pepper. Pour over 2 tbsp oil and toss the veg on the tin till evenly coated. Slide the tin in the oven and roast the veg for 20 mins.
- 3.
After 20 mins, remove the tin from the oven. Pour in the passata and add 300ml boiling water. Stir the veg and sauce together, then return to the oven for a further 20 mins.
- 4.
Meanwhile, tip the bulgar wheat into a heatproof bowl and pour in 500ml boiling water. Swirl with a fork, cover the bowl with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender.
- 5.
When the roasting tin has been in the oven for 40 mins in total, scatter in the spinach leaves and stir till just wilted. Add the fish pie mix and swirl the fish in the sauce, till coated. Return the tin to the oven for a further 10 mins.
- 6.
Divide the cooked bulgar wheat between bowls and spoon over the fish, vegetables and sauce. Serve with wedges of lemon on the side.
- Tip
Eat in the Moment
We don’t recommend reheating fish dishes, so this baked stew is best eaten on the day it’s made. - Tip
The Right Tin
A large high-sided roasting tin works best for this recipe. If you don't have a deep roasting tin, use a casserole dish or baking dish instead.
