MEDITERRANEAN BAKED HAKE WITH BULGUR & TOMATO-OLIVE SALAD

Tender hake fillets baked with olives and tomatoes, served alongside bulgur wheat and a fresh salad, make a wholesome Mediterranean meal.

INGREDIENTS
•  4 hake fillets (600 g / 1.3 lb)
•  2 tbsp olive oil (30 ml)
•  200 g cherry tomatoes (7 oz)
•  50 g black olives (1.75 oz / ½ cup)
•  1 tsp oregano (5 g)
•  200 g bulgur wheat (7 oz / 1 cup)
•  400 ml vegetable stock (1.5 cups)
•  ½ cucumber, diced (100 g / 3.5 oz)
•  ½ red onion, sliced (50 g / 2 oz)
•  Salt and pepper to taste

STEP-BY-STEP COOKING INSTRUCTIONS
1.  Preheat oven to 200°C / 400°F. Bake hake with tomatoes, olives, oil, oregano for 20 minutes.
2.  Cook bulgur in stock until fluffy (12 minutes).
3.  Toss cucumber and onion with olive oil and lemon for salad.
4.  Plate bulgur, top with hake, serve with salad.

HELPFUL COOKING TIPS
1.  Use ripe tomatoes for sweetness.
2.  Fluff bulgur with fork.
3.  Add capers for tang.
4.  Chill salad for freshness.
5.  Garnish with basil.

PREP & COOKING TIMES
•  Prep: 10 minutes
•  Cook: 20 minutes
•  Total: 30 minutes

NUTRITIONAL INFORMATION (PER SERVING, 4 SERVINGS)
•  Calories: ~490 kcal
•  Protein: 34 g
•  Carbohydrates: 50 g
•  Fat: 16 g

DIETARY TAGS
•  Mediterranean diet
•  Balanced meal
•  High protein

ALLERGEN INFORMATION
•  Contains fish (hake)
•  Contains gluten (bulgur)