Simon Rimmer Hake With Hazelnut And Feta Tabbouleh recipe on Sunday Brunch

Simon Rimmer served up Hake With Hazelnut And Feta Tabbouleh on Sunday Brunch.

The ingredients are: 150g of flour, 1 tbsp smoked paprika, 1 tsbp celery 1 tbsp salt, 1 tbsp garlic powder,
4 x 175g hake fillets, olive oil for frying, butter and lemon juice for basing.

For the tabbouleh: 50g of bulgur, 50g of feta cheese and add 50g toasted chopped hazelnuts.

To serve: lemon wedges and pomegranate seeds.

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