Preheat the oven to 220°C.
Place tomatoes and peppers in a roasting tin, spray with oil, season, and bake for 15 minutes.
Boil the bulgur wheat in water for 5 minutes, then drain.
Toast the pine nuts in a dry pan until lightly browned.
Slice half the lemon and juice the other half.
Toss roasted vegetables with bulgur, spring onions, pine nuts, 2 tablespoons of coriander, and lemon juice.
Nestle fish into the mixture, season, spread with harissa, and top with lemon slices.
Bake for 15 minutes until the fish is cooked through.
Steam the broccoli until tender.
Serve fish and bulgur topped with remaining coriander, lemon juice, broccoli, and yoghurt.