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.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.