roast-hake-bulgur-wheat-saladHarry Weir

Quinoa, couscous, bulgur (or burghul, bulghur, bulgar), I adore them all – that nutty, rounded, mealy flavour that works so well as a canvas for other flavours, from garlic to lemon juice, herbs to spices.


  • 1 onion, peeled and chopped
  • Olive oil
  • 500g bulgur wheat
  • 1 teaspoon each ground cumin, coriander, turmeric and ginger
  • 1 x 400g tin chopped tomatoes
  • 350ml water
  • 4 thick pieces of hake
  • Plain flour
  • 400g cooked beetroot, diced
  • 1 small red onion, peeled and finely chopped
  • 2 tablespoons finely chopped parsley
  • 1 lemon, zest and juice
  • 1 garlic clove, peeled and finely chopped


  1. Gently sauté the onion in four tablespoons of olive oil for 10 minutes, or until softened

  2.  Add the bulgur wheat and continue to cook for a further two minutes, stirring frequently

  3.  Add the spices and cook for a further two minutes, or until the spices lose their raw aroma

  4.  Add the tomatoes and 350ml of water, bring to the boil, season, turn down the heat and simmer for 15 minutes, uncovered. You may need a little more water towards the end of the cooking. Remove from heat and set aside for 10 minutes, covered with a clean tea towel

  5.  Preheat the oven to 220ºC/gas mark 7. Lightly dust the hake in seasoned flour. Put four tablespoons of olive oil in a roasting tin, gently turn the fish so they are well coated and roast for 10-15 minutes, or until cooked

  6.  Combine the beetroot, red onion, parsley, zest and juice of the lemon and the garlic with four tablespoons of olive oil. Toss well and serve with the hake and bulgur wheat.

TIP: You can also cook the fish in a frying pan; start with the skin side first over a high heat, turn the heat down and turn fish onto the flesh side and cook slowly for five to six minutes when the fish would be a lovely golden colour. 

Recipe Credit: Hugo Arnold

Photography credit: Harry Weir