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RECIPES
| Calories | 114,9 Kcal |
| Fat | 0,96 g |
| of which saturated fat | 0,18 g |
| Carbohydrates | 16,2 g |
| of which sugar | 3,33 g |
| Proteins | 7,64 g |
| Salt | 0,02 g |
| Calories | 114,9 Kcal |
| Fat | 0,96 g |
| of which saturated fat | 0,18 g |
| Carbohydrates | 16,2 g |
| of which sugar | 3,33 g |
| Proteins | 7,64 g |
| Salt | 0,02 g |
Preheat the oven to 200°C. In a pot, place bulgur, water (2 cups of water per each cup of bulgur), and a pinch of salt. Bring to a boil (covered), then lower the heat to a minimum. Once the bulgur has absorbed almost all the water, turn off the heat and let it rest covered. Cut broccoli into florets and spread them with cherry tomatoes on a baking tray. (You can use parchment paper if you have it.) Dry the hake fillets with a paper towel. Squeeze half of the lemon and mix with honey and a dash of olive oil. In a bowl, mix bulgur, cherry tomatoes, raisins, and the dressing. Cut the remaining lemon into wedges. Preheat the oven to 200°C. In a pot, place bulgur, water (2 cups of water per each cup of bulgur), and a pinch of salt. Bring to a boil (covered), then lower the heat to a minimum. Once the bulgur has absorbed almost all the water, turn off the heat and let it rest covered. Cut broccoli into florets and spread them with cherry tomatoes on a baking tray. (You can use parchment paper if you have it.) Dry the hake fillets with a paper towel. Squeeze half of the lemon and mix with honey and a dash of olive oil. In a bowl, mix bulgur, cherry tomatoes, raisins, and the dressing. Cut the remaining lemon into wedges.Cooking step by step
The bulgur:
The vegetables:
Drizzle with oil. Season with salt and pepper.
Bake for 15-20 minutes until golden brown. Stir
occasionally. 
The hake:
Heat a frying pan with a dash of oil over medium-high heat.
Fry the hake on both sides. Usually a couple of minutes per side is enough.
Season with salt and pepper. 
The dressing:
Season with salt and pepper 
The salad:
Your meal:
Serve hake with broccoli, bulgur salad, and a lemon wedge on the side to squeeze over the fish Cooking
step by stepThe bulgur:
The vegetables:
Drizzle with oil. Season with salt and pepper.
Bake for 15-20 minutes until golden brown. Stir occasionally. The hake:
Heat a frying pan with a dash of oil over medium-high heat.
Fry the hake on both sides. Usually a couple of minutes per side is enough.
Season with salt and pepper. The dressing:
Season with salt and pepper The salad:
Your meal:
Serve hake with broccoli, bulgur salad, and a lemon wedge on the side to squeeze over the fish
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