BAKED HAKE WITH BULGUR WHEAT & SORGHUM TABBOULEH

Ingredients

• 200g hake
• 180g green pitted olives
• 200g cherry tomatoes
• 1 cup bulgur wheat
• 1 cup sorghum (soaked overnight in 4 cups of water)
• 60g fresh dill
• 40g basil
• 1 lemon
• 2 teaspoons dried oregano
• salt and pepper
• 2 teaspoons Spanish smoked paprika
• 2 tablespoons rocket pesto (you could opt for basil or sundried tomato pesto)
• 40g fresh parsley
• ½ teaspoon garlic salt
• 4 tablespoons olive oil
• 1 teaspoon minced garlic

Method

1. Add the sorghum to a pot on medium heat. Add 3 cups of water to the pot and let it simmer for 60 minutes until soft but crunchy.
2. Dice the baby tomatoes in half, chop the olives, and give the capers a rough chop.
3. To a bowl, add the tomatoes, capers, and olives, and add the two tablespoons of olive oil, the juice of half a lemon, 1 teaspoon of dried oregano, 1 teaspoon of minced garlic, and salt and pepper. Add 2 tablespoons of fish sauce. Mix well and set aside.
4. Pat dry 200g white fish (hake). Lightly drizzle some olive oil over the fish. Season with Spanish smoked paprika, garlic salt, dried oregano, and salt and pepper.
5. Preheat oven to 200C.
6. Add fish to a lined baking tray and drizzle the tomato, caper, and olive mixture on top. Bake in the oven for 15 -20 minutes.
7. Add 1 tablespoon of olive oil and add 1 cup of bulgur wheat. Sauté for 3-4 minutes until the bulgur wheat starts to pop.
8. Add the fresh thyme. Pour in the chicken stock and season with salt and pepper. Let it simmer for 5-10 minutes.
9. Cover the pot with a lid and turn the heat off completely. Let it sit covered for 15 minutes.
10. Mince the fresh dill and parsley finely. Also, chop the fresh basil.
11. Add ½ cup of sorghum to a mixing bowl and ½ cup of bulgur wheat.
12. Add the fresh basil, dill and parsley, and the juice of half a lemon. Mix with a fork to form a Tabbouleh.
13. On a plate, add your Tabbouleh and top with baked fish and some of the juices from the baking pan as well as the roasted tomatoes, olives, and capers.