160g/6oz broccoli, cut into florets
3 heaped tbsp roughly chopped fresh coriander
1 lemon
1 orange or yellow pepper, deseeded and cut into 2cm chunks
4 spring onions, thinly sliced
2 medium-large ripe tomatoes, quartered
75g/2½oz bulgur wheat
freshly ground black pepper
2 tsp harissa paste
low-calorie cooking oil spray
20g/¾oz pine nuts
2 tbsp fat-free natural yoghurt, to serve
2 x 200g/7oz skinless white fish fillets, such as cod or haddock