HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Hake And Charred Carrots
Herby Hake and Charred Carrots

Herby Hake and Charred Carrots

on a bed of bejeweled bulgur wheat

Read more

Melt-in-mouth pan-charred carrots and fluffy parsley bulgur team up with bright and fresh marinated hake for a meal that will keep your heart healthy and your tastebuds happy too.

Tags:Dairy FreeUnder 650 caloriesEat Me First
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ piece


½ piece


125 g

Cherry Tomatoes

5 g


250 g



1 sachet

Vegetable Stock


120 g

Bulgur Wheat

(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)

2 piece


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1763 kJ
Energy (kcal)421 kcal
Fat4.24 g
of which saturates0.55 g
Carbohydrate69.82 g
of which sugars11.43 g
Dietary Fiber0 g
Protein32.62 g
Cholesterol0 mg
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Instructionsarrow up iconarrow up icon
download icondownload icon
  • Halve and peel the onion. Chop half (double for 4p) into small pieces.
  • Zest half the lemon (double for 4p) then cut in half. Roughly chop the parsley (stalks and all).
  • Trim the carrot and slice into 1cm rounds (no need to peel).
  • Quarter the tomatoes
  • Mix 1 tbsp oil (double for 4p), the lemon zest, salt and pepper in a large bowl. Add the hake. Turn to coat well and set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
  • Place a medium pot over medium heat with a drizzle of oil.
  • Once hot, add the chopped onion and cook, stirring occasionally, until softened, 3-4 mins.
  • Add 240ml water (double for 4p), then stir in the stock powder and bring to the boil.
  • Stir in the bulgur, bring back up to the boil and simmer for 1 min.
  • Cover and remove from heat. Leave to the side for 12-15 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

  • Place a large pan over a medium-high heat (no oil).
  • Once hot, add the carrot rounds and cook until charred, 5-6 mins each side.
  • Turn only every so often—this will allow the carrot to pick up a nice colour. 
  • Once cooked, season with salt and pepper to taste, then transfer half the charred carrot to a bowl and cover to keep warm.
  • Chop the remaining carrot into small pieces and set aside.
  • Meanwhile, to a medium bowl add 1½ tbsp oil (double for 4p) and a squeeze of lemon juice.
  • Add half the chopped parsley.
  • Season with salt and pepper.
  • Mix well and set aside.
  • Return the (now empty)  pan to medium-high heat.
  • Once hot, carefully place your marinated hake into the pan.
  • Spoon over any marinade remaining in the bowl.
  • Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.
  • When everything is ready, fluff up the bulgur with a fork and stir through the tomatoes, chopped carrots, remaining parsley and a small squeeze of lemon juice.
  • Taste then season with salt, pepper and more lemon juice if desired.
  • Share the bulgur between your plates, then top with the charred carrot rounds and crispy hake.
  • Drizzle over the herby dressing to finish.