Cook the delicate hake fillets in a non-stick frying pan so the skin doesn’t stick to the base.
Hake with herby tabbouleh
100g LOVE life bulgar wheat
2 tbsp essential Waitrose olive oil
2 hake fillets (about 125g each)
3 essential Waitrose salad onions, finely sliced
200g essential Waitrose cucumber, diced
1 essential Waitrose lemon, zest
½ x 20g pack dill, roughly chopped
½ x 28g pack coriander, roughly chopped
1 tbsp sherry vinegar
1. Tip the bulgar wheat into a bowl and pour over enough boiling water (about 150ml) to cover; set aside to stand for at least 10 minutes.
2. Meanwhile, season the fish. Heat 1 tbsp oil in a frying pan set over a medium heat. Carefully lay the fish, skin-side down, in the pan and cook for 2-3 minutes, until golden. Turn the fillets over and cook for another 2-3 minutes. When you think they’re done, take a small knife or a cocktail stick and gently push through the flesh. If there is no resistance, the fish is cooked, if it proves difficult, continue cooking.
3. Fluff the bulgar wheat with a fork and toss with the remaining 1 tbsp oil and other ingredients; season and serve with the hake.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Typical values per serving:
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This recipe was first published in Wed Apr 01 15:39:00 BST 2015.